Harvested in November, brussels sprouts are perfect for Thanksgiving.
Combining the sprouts with olive oil, lemon zest and walnuts make this a holiday favorite!
sprouts
2 tablespoons unsalted butter
2 tablespoons meyer lemon olive oil *
1 teaspoon freshly grated lemon zest
2 tablespoons fresh chives, chopped
2 tablespoons fresh flat leaf parsley, chopped
1/2 cup walnuts, coarsely chopped
1 pound fresh brussels sprouts
sea salt and freshly ground black pepper
Place the first six ingredients in a serving bowl and set aside.
Place a large pot of salted water over high heat. Trim the brussels sprout ends (butts). Add the sprouts when the water comes to a boil. Cook until just tender, about 8-10 minutes. Remove the sprouts and drain well.
Transfer the sprouts to the serving bowl. Season with salt and pepper to taste. Toss the sprouts until the butter has melted and all the ingredients are mixed well.
Serves 4
* Extra-Virgin Olive Oil or Walnut Oil may be substituted.
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