Sauteed Brussels Sprouts with Gremolata

• 1 Tbs. olive oil
• 1 1/2 lb. Brussels sprouts, trimmed and thinly sliced
• 2 Tbs. finely chopped fresh flat-leaf parsley
• 1 Tbs. lemon juice
• 3 cloves garlic, minced (1 Tbs.)
• 1 1/2 tsp. grated lemon zest, plus more for garnish, optional

1. Heat oil in large skillet over medium heat.
2. Add Brussels sprouts, and stir to coat with oil.
3. Add 1/4 cup water, and cook 5 to 7 minutes, or until Brussels sprouts are tender and water has evaporated, stirring occasionally.
4. Stir in parsley, lemon juice, garlic, and lemon zest.
5. Saute 30 seconds, or until garlic is fragrant.
6. Season with salt and pepper, if desired.
7. Transfer to serving bowl, and garnish with lemon zest, if using.
8. TEST

olive oil, brussels sprouts, parsley, lemon juice, garlic, lemon zest

Taken from www.vegetariantimes.com/recipe/saut-ed-brussels-sprouts-with-gremolata/ (may not work)