Bucky's Recipe

Brussel Sprouts and Cauliflower with Mustard Caper Butter

Category: Vegetables

Mustard Caper Butter:
2 garlic cloves, minced
salt and pepper
6 T. unsalted butter at room temperature
2 t. Dijon mustard
1/4 c. capers, drained
Zest of 1 lemon
3 T. marjoram, chopped
Mix all ingredients and serve at room temperature. Can be made one day ahead and refrigerated.

Veggies:
1 lb brussel sprouts
1 head cauliflower
1 head broccoli Romanesco (if desired)
Slice sprouts in half. Bring large pot of salted water to boil. Add sprouts and cook 3 minutes, then add other veggies and cook 5 minutes. Drain and toss with Mustard Caper Butter.