Brussels Sprouts with Gremolata

Brussels Sprouts with Gremolata

1 pound Brussels sprouts, trimmed
6 sprigs fresh parsley, finely chopped
2 teaspoons lemon zest
1 clove garlic, thickly sliced
2 tablespoons butter, melted
salt and ground black pepper to taste

Bring a large pot of water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally, until tender, 5 to 6 minutes. Drain.
Mix parsley, lemon zest, and garlic together in a small bowl.
Drizzle butter over cooked Brussels sprouts; sprinkle with parsley mixture, salt, and black pepper.

05/14/2018

recipepes.com Brussels Sprouts with Gremolata, recipe PT15M PT1H 5 455 calories

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