Brussels Sprouts with Lemon Thyme

Brussels Sprouts with Lemon Thyme

Servings 4 servings


  • 1 lb brussells sprouts thinly sliced or quartered
  • 1 tsp Dijon mustard
  • 2 tbsp sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp extra-virgin olive oil
  • 1 tsp fresh Mariposa Farms Lemon Thyme leaves
  • 1/4 tsp lemon zest finely grated
  • salt and pepper


  • In a small bowl, whisk the mustard with the vinegar. Gradually whisk in the 1/4 cup of oil until emulsified. Add the lemon thyme and lemon zest and season with salt and pepper.
  • In a large cast iron skillet, heat the tbsp of oil until shimmering. Add the brussels sprouts and cook over a medium-high heat, stirring occasionally, until crisp-tender and charred in spots, approximately 3-5 minutes. Remove from heat and stir in half of the dressing. Transfer to a bowl. Serve warm, offer extra dressing at the table.