We never liked Brussels sprouts when we were kids because when mom boiled them, the house smelled like, well, farts, and smell has a lot to do with whether you want to eat something or not when you're a kid. With the recent craze over Brussels sprouts and Food and Wine's myriad of ways to make them, how can you not find a recipe to your liking? This one is pretty easy as long as you have a food processor and they are delicious! I made half the dressing and stirred it in the pan after they were done cooking--perfect--according to my taste.
Contributed by
Nuno Mendes
- TOTAL TIME: 20 MIN
- SERVINGS: 4
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.
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
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.
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
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.
