Sautéed Brussels Sprouts with Gremolata Recipe

Sautéed Brussels Sprouts with Gremolata

Serves 6

30 minutes or fewer

Gremolata is an Italian garnish of lemon zest, minced garlic, and fresh parsley that's traditionally sprinkled raw over a dish. Here, it's stirred into sautéed Brussels sprouts. A squeeze of lemon juice heightens the flavors.

1 Tbs. olive oil
1 ½ lb. Brussels sprouts, trimmed and thinly sliced
2 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. lemon juice
3 cloves garlic, minced (1 Tbs.)
1 ½ tsp. grated lemon zest, plus more for garnish, optional

Heat oil in large skillet over medium heat. Add Brussels sprouts, and stir to coat with oil. Add 1/4 cup water, and cook 5 to 7 minutes, or until Brussels sprouts are tender and water has evaporated, stirring occasionally. Stir in parsley, lemon juice, garlic, and lemon zest. Sauté 30 seconds, or until garlic is fragrant. Season with salt and pepper, if desired. Transfer to serving bowl, and garnish with lemon zest, if using. TEST