Utilizing a Microplane or citrus zester, grate the zest from the lemon right into a jar; lower the lemon in half and squeeze in juice from half of the lemon, about 1 1/2 tablespoons.
To a jar with a lid, add ¼ cup olive oil, garlic, Dijon mustard, salt and pepper. Shut the jar and shake to combine
Warmth the remaining 2 tablespoons olive oil in a big skillet over medium-high warmth. Add the brussel sprouts and saute for 2-4 minutes, stirring solely after a couple of are browned, however most are nonetheless tender-crisp. Add the hazelnuts to the skillet. Saute a further 2 to 4 minutes. Add the French dressing from the jar. Saute a further 2 minutes. Sprinkle with parmesan cheese, garnish with leftover hazelnuts, and serve.