Mix parsley lemon zest and garlic together in a small bowl. Add salt and pepper to taste. While sprouts roast combine grated garlic lemon zest parsley grated parmesan lemon juice and remaining 3 tbsp. When brussels sprouts are done carefully remove to a serving bowl and stir in gremolata. In a large bowl toss sprouts with olive oil.
Cook brussels sprouts in the boiling water stirring occasionally until tender 5 to 6 minutes. Cook brussels sprouts in the boiling water stirring occasionally until. Step 2 mix parsley lemon zest and garlic together in a small bowl. Here it s stirred into sautéed. Cut in half and place in a large bowl.
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Directions step 1 bring a large pot of water to a boil. Step 3 drizzle butter over cooked brussels sprouts. Sautéed brussels sprouts with gremolata recipe vegetarian times gremolata is an italian garnish of lemon zest minced garlic and fresh parsley that s traditionally sprinkled raw over a dish. Cook the brussels sprouts in the boiling water until just tender about 4 to 8 minutes depending on size. Olive oil in a medium bowl.
For the gremolata mix parsley garlic and lemon zest in a small bowl. Toss with 1 tablespoon olive oil and season with salt. Method bring a large pot of water to boil. Toss warm sprouts with gremolata. Ingredients 2 tablespoons pine nuts 1 lemon preferably organic 1 4 cup picked parsley leaves 1 4 cup finely grated fresh parmigiano reggiano cheese 2 tablespoons extra virgin olive oil 1 pound brussels sprouts salt and freshly ground black pepper.
Directions heat oven to 425. Brian yarvin getty images brussels. Directions heat oven to 425. For the gremolata mix parsley garlic and lemon zest in a small bowl. Directions step 1 bring a large pot of water to a boil.
Brian yarvin getty images brussels. Sprinkle with parsley mixture salt and black pepper. Cook brussels sprouts in the boiling water stirring occasionally until tender 5 to 6 minutes. Add a large pinch of salt and stir. Mix parsley lemon zest and garlic together in a small bowl.
