Brussels Sprouts with Lemon, Thyme and Bacon


1 tsp Dijon mustard
2 Tbsp sherry vinegar
1/4 cup plus 1 Tbsp extra-virgin olive oil
1 tsp thyme leaves
1/4 tsp finely grated lemon zest
Salt and freshly ground pepper
1 pound brussels sprouts, thinly sliced lengthwise
4 slices bacon (cooked and crumbled)


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 the bacon and half of the dressing. Transfer to a bowl. Serve warm or at room temperature, passing the extra dressing at the table.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Green

No comments: