Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add brussels sprouts and saute until browned. Add shallots and saute for 30 seconds or until tender. Add broth and bring to a boil. Reduce heat and simmer for 3-4 minutes or brussels sprouts are tender.

Meanwhile, mix together mustard with zest and juice of lemon and honey. Once the broth has evaporated, add mustard sauce. Stir to coat brussels sprouts. Season with salt and pepper.

Top with chopped walnuts and grated parmesan. Remove from heat and serve hot.