- 1 pound Brussels sprouts, trimmed
- 6 sprigs fresh parsley, finely chopped
- 2 teaspoons lemon zest
- 1 clove garlic, thickly sliced
- 2 tablespoons butter, melted
- salt and ground black pepper to taste
- Bring a large pot of water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally, until tender, 5 to 6 minutes. Drain.
- Mix parsley, lemon zest, and garlic together in a small bowl.
- Drizzle butter over cooked Brussels sprouts; sprinkle with parsley mixture, salt, and black pepper.