Honey-Glazed Brussels Sprouts

Directions

1Bring a large pot of water to a boil. Fill a large bowl with ice water.

2Cut a shallow “x” in the core end of each Brussels sprout (halve any large ones). Add to the pot of boiling water with 1 tablespoon of salt and cook until just tender, 5 to 6 minutes. Drain and transfer to the bowl of ice water to cool. Drain.

3In a small bowl, make the dressing by whisking together the lemon zest and juice, Dijon, and honey.

4Heat oil in a large skillet over medium-high heat and cook Brussels sprouts, shaking the pan occasionally, until heated through and starting to brown, 5 to 6 minutes.

5Add lemon mixture and cook, tossing to coat, about 1 minute; remove from heat. Toss with Parmesan and pecans.

Make Ahead

1Cook and cool the Brussels sprouts and make the dressing; refrigerate separately up to three days. To serve, heat the oil in a large skillet over medium-high heat and cook the Brussels sprouts, shaking the pan occasionally, until heated through and starting to brown, 5 to 6 minutes. Add the dressing and follow the recipe instructions.