Serves
4 servings
Ingredients
1 pound Brussels sprouts, trimmed and halved (quartered if large)
Kosher salt
2 tablespoons vegetable oil
4 bacon slices, sliced crosswise into ½-inch strips
1 teaspoon Dijon mustard
2 tablespoons sherry vinegar
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
1/2 cup toasted walnuts, roughly chopped
Freshly ground black pepper
Procedure
To prepare Brussels sprouts: Bring a medium saucepan filled halfway with water to a boil and season generously with salt. Add the Brussels sprouts and blanch until crisp-tender, about 5 minutes. Transfer to an ice bath to chill quickly. Drain sprouts in a colander and pat to remove excess liquid.
To pan-roast Brussels sprouts: To a large skillet set over medium-high heat, add oil. When the oil is shimmering, add the bacon and cook until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Add the Brussels sprouts to the skillet with the bacon fan, cut side down and cook, stirring occasionally, until the sprouts are browned, about 5 minutes. Remove the skillet from the heat and add mustard and vinegar; toss until well combined. Add thyme, lemon zest, walnuts, and cooked bacon; stir to combine. Taste and adjust seasoning with salt and pepper.
To serve: Transfer Brussels sprouts to a medium platter or bowl and serve immediately.
