Brussels Sprouts with Lemon and Thyme

• 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

1. In a small bowl, whisk the mustard with the vinegar.
2. Gradually whisk in the 1/4 cup of oil until emulsified.
3. Add the thyme and lemon zest and season with salt and pepper.
4. In a large skillet, heat the remaining 1 tablespoon of oil, until shimmering.
5. Add the brussels sprouts and cook over moderately high heat, stirring occasionally, until crisp-tender and charred in spots, about 5 minutes.
6. Remove from the heat and stir in half of the dressing.
7. Transfer to a bowl.
8. Serve warm or at room temperature, passing the extra dressing at the table.

mustard, sherry vinegar, extravirgin olive oil, thyme, lemon zest, salt, brussels sprouts

Taken from www.foodandwine.com/recipes/brussels-sprouts-lemon-and-thyme (may not work)