You can never go wrong pairing brussels sprouts with bacon (which is what we normally do), but I wanted to do something a little different this year. Gremolata is an Italian garnish that is typically served with Veal Osso Buco. I think it works great with many other dishes too, especially veggies. It’s so bright & refreshing! It’s a great compliment to both brussels sprouts & green beans. I didn’t this time, but sometimes I add some diced pancetta to this dish.
1 lb. brussels sprouts
2 tablespoons ghee
1 cup flat leaf parsley
2 tablespoons pine nuts
2 small cloves garlic or 1 large clove
zest of 1 lemon
1 tablespoon lemon juice
3 tablespoons olive oil
salt & pepper
crushed red pepper for garnish
- Gremolata: Combine all of the ingredients in a food processor. Adjust salt and pepper to taste. Set aside.
- Cook brussels sprouts in boiling water for 5-7 minutes. Run under cold water to stop cooking.
- Saute brussels sprouts in 2 tablespoons ghee, until slightly browned.
- Toss with gremolata. Top with crushed red pepper & serve!