This is my favorite way to cook brussel sprouts, quick, easy and so scrumptious!
Gremolata Brussel Sprouts
30 brussel sprouts
1/3 c. fresh Italian (flat leaf) parsley, finely chopped
1 Tbsp. lemon zest, minced
1 med. clove of garlic, minced
2 Tbsp butter
1/4 tsp salt, (I prefer coarse kosher)
Prepare the gremolata. Combine the parsley, garlic, lemon zest and salt. I usually just put everything in my mini chopper. Everything should me chopped fine and mixed well. You want to be able to sprinkle it.
Wash brussel sprouts and trim just the end off the bottom of each. Place in pan with a few inches of salted water. Cover, bring to a boil and reduce heat to simmer for approx ten minutes. They should be just cooked through. Pour into colander and allow water to drain completely. While the sprouts are draining melt butter in pan. Once melted remove pan from heat and add sprouts and gremolata. Cover and shake pan gently to incorporate ingredients. Let sit for about 5 minutes to allow the flavor of the gremolata to develop. If desired, save a bit of gremolata to sprinkle over the top before serving.
Substitute the lemon zest with lime or orange.
Substitute the parsley with cilantro.
Substitute the butter with extra virgin olive oil