“I found I could say things with color and shapes that I couldn't say any other way--things I had no words for.”

~ Georgia O'Keeffe

Tuesday, January 4, 2011

Gremolata Brussel Sprouts

I love brussel sprouts, really I do! I know they are an acquired taste and I was nearly 30 years old before I would allow one into my mouth voluntarily. Brussel sprouts, properly cooked, are amazingly delicious. I think that was the problem all those years I avoided them, they were never properly cooked, (sorry grandma!). Over cooked or under cooked, they're not very good, hence the reason I would run to the garbage can to spit the nasty thing out once my grandmother's back was turned...blechhh!!

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

1 comment:

  1. Brussel Sprouts are a yummy favorite of our household, I fix them with butter, garlic and onions. They're pretty intense flavors, and combine well into something good. Thanks for the recipe share!