Roasted Brussels Sprouts with Horseradish Gremolata

By Table9
March 25, 2011
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Roasted Brussels Sprouts with Horseradish Gremolata

Author Notes: What is a gremolata some may ask? It is an herbed condiment usually made up of lemon zest, garlic and parsley. This contest provided a great way to create a unique gremolata. I ommitted the garlic, because I wanted the horseradish to shine. In addition, I increased the lemon flavor by not only adding zest but the juice of a lemon as well. Lastly, I added a hint of nuttiness with the toasted pine nuts that I think work well with the roasted brussels sprouts. Table9

Serves: 4

  • 1/4 cup Toasted Pine Nuts
  • 1 cup Flat Leaf Parsley, Finely Chopped
  • 1 tablespoon Fresh Horseradish, Grated
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Fresh Lemon Juice
  • 1 teaspoon + 2 tablespoon Extra-Virgin Olive Oil
  • 1 pound Brussels Sprouts, Trimmed and Halved
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Freshly Cracked Black Pepper
  1. Preheat oven to 400 degrees.
  2. In a medium bowl, combine brussels sprouts, 2 tablespoons olive oil, kosher salt and pepper. Stir until brussels sprouts are evenly coated. Place on a cookie sheet and bake for 35-40 minutes until golden brown.
  3. While brussels sprouts are roasting, in a small bowl combine remaining ingredients: pine nuts, parsley, horseradish, zest, juice and 1 tsp. olive oil.
  4. Once brussels sprouts are done, place in ramekins or small bowls and toss with horseradish gremolata and a sprinkling of salt. Enjoy!

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