Food Recipes Side Dishes Vegetable Side Dishes Brussels Sprouts with Lemon and Thyme 4.0 (430) 1 Review Chef Nuno Mendes separates brussels sprout leaves by hand before sautéing them, an extremely time-consuming task. Thinly slicing the sprouts vertically—by hand or with a food processor fitted with a slicing blade—gets similar results in a fraction of the time. Delicious Recipes for Brussels Sprouts By Nuno Mendes Updated on December 5, 2019 Rate PRINT Share Trending Videos Close this video player Photo: © David Malosh Total Time: 20 mins Yield: 4 Ingredients 1 teaspoon Dijon mustard 2 tablespoons sherry vinegar 1/4 cup plus 1 tablespoon extra-virgin olive oil 1 teaspoon thyme leaves 1/4 teaspoon finely grated lemon zest Salt and freshly ground pepper 1 pound brussels sprouts, thinly sliced lengthwise Directions In a small bowl, whisk the mustard with the vinegar. Gradually whisk in the 1/4 cup of oil until emulsified. Add the thyme and lemon zest and season with salt and pepper. In a large skillet, heat the remaining 1 tablespoon of oil, until shimmering. Add the brussels sprouts and cook over moderately high heat, stirring occasionally, until crisp-tender and charred in spots, about 5 minutes. Remove from the heat and stir in half of the dressing. Transfer to a bowl. Serve warm or at room temperature, passing the extra dressing at the table. Originally appeared: January 2011 Rate It Print