Bright, buttery Brussels sprouts with lemon zest are an easy, elegant side dish perfect for Thanksgiving or any special meal. They are also make-ahead friendly and full of flavor!
0 In a small bowl, combine the chives, lemon zest, and unsalted butter and mix until well combined.
1 Bring a large pot of salted water to a full boil. Add the Brussels sprouts and cook until tender (making sure that they are not falling apart), about 5 minutes. Drain well.
At this point, it can be prepared 4 hours ahead. Cover the butter and Brussels sprouts separately and let them stand at room temperature.
2 Return the sprouts to the cooking pot over medium-low heat. Add the butter mixture and stir until the butter has melted and all the sprouts are coated. Season with salt and pepper to taste and serve.
