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
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Ingredients
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1/4 cup
Toasted Pine Nuts
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1 cup
Flat Leaf Parsley, Finely Chopped
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1 tablespoon
Fresh Horseradish, Grated
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1 teaspoon
Lemon Zest
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1 teaspoon
Fresh Lemon Juice
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1 teaspoon + 2 tablespoon
Extra-Virgin Olive Oil
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1 pound
Brussels Sprouts, Trimmed and Halved
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1/2 teaspoon
Kosher Salt
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1/4 teaspoon
Freshly Cracked Black Pepper
Directions
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Preheat oven to 400 degrees.
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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.
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While brussels sprouts are roasting, in a small bowl combine remaining ingredients: pine nuts, parsley, horseradish, zest, juice and 1 tsp. olive oil.
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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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