- Bring a large pot of water to boil. Place the lemon zest, parsley and garlic on a cutting board. Chop until finely chopped and well combined, then set aside.
- Cook the Brussels sprouts in the boiling water until just tender, about 4 to 8 minutes depending on size. Drain well and place in a serving dish. Drizzle with butter, season with salt and pepper, sprinkle over the gremolata and serve.
Recipe Options: Try the gremolata on other green vegetables such as asparagus, green beans or broccoli. Give the gremolata a more interesting citrus taste by using equal parts of lemon, lime and orange zest when preparing it.