Brussels Sprouts with Gremolata

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.