Ingredients
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1 tsp (5 ml) coarsely grated Lemon Zest
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1 tsp (5 ml) coarsely grated Orange Zest
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8 Parsley
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1 Garlic
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1½ lb (750 g) Brussels sprouts
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2 Tbsp (30 ml) melted Butter
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Salt
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freshly ground Black Pepper
Directions
Gremolata is an Italian-style garnish made from a mix of chopped parsley, citrus zest and garlic. It’s most often used to add a last-minute, fresh taste to osso bucco (braised veal shanks). I discovered one day, having some gremolata leftover from making osso bucco, that it can also be a flavor-enhancing topping for a green vegetable, such as these Brussels sprouts. The gremolata ingredients can be chopped (together) a few hours in advance and refrigerated.
Steps
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1
Done
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Bring a large pot of water to a boil. Place the lemon and orange zest, parsley and garlic together on a cutting board. Finely chop all the ingredients and place in a small bowl. |
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2
Done
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Boil the Brussels sprouts until just tender, about 4 to 5 minutes depending on size. (The Brussels sprouts used for this recipe were approximately 1 inch/2.5 cm in diameter. If yours are much larger, you’ll need to boil them 1 to 2 minutes longer.) Drain well and place in a wide serving dish. |
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3
Done
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Drizzle with the melted butter, season with salt and pepper, sprinkle with the gremolata and serve. |
