Make a garlic-herb butter (can make this ahead of time): Place the garlic cloves and salt on a cutting board and pound it with heavy object until it is a paste. In a bowl, mix the garlic paste with the room temperature butter. Using a microplane, zest the lemon over the bowl of garlic butter. Add mustard, capers, lemon zest and oregano and stir together thoroughly.
Trim the bottom off of the Brussels sprouts and then slice them in half and place in large pot of water. Bring the pot of water to a boil and cook the sprouts for about 3 minutes. While the sprouts are cooking, cut the cauliflower and broccoli into bite-sized pieces.
1 pound Brussels sprouts, 1 head cauliflower, 1 pound broccoli
Add the cauliflower and broccoli to the pot of sprouts and boil for another 5 minutes. While the veggies are cooking bring the garlic-herb butter to room temperature if you have refrigerated it ahead of time.
Using a colander, drain the vegetables, place into a bowl and use a spatula to gently mix the caper butter into the hot vegetables. Salt and pepper mixture to taste and toss again lightly.
salt & pepper
Notes
**Note: The recipe below was inspired by Deborah Madison, who has several excellent cookbooks on delicious vegetables.**Want more like this? Subscribe to ourSunday newsletterto get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!