Brussels Sprouts With Cauliflower and Mustard-Caper Butter | Experience Life

Ingredients

• 2 garlic cloves
• Sea salt and freshly ground pepper
• 6 tbs. unsalted butter, at room temperature
• 2 tsp. Dijon-style mustard, more or less
• 1/4 cup drained small capers, rinsed
• Grated zest of 1 lemon
• 3 tbs. chopped marjoram
• 1 lb. Brussels sprouts or 1 whole stalk, stripped of its sprouts
• 1 small head white cauliflower
• 1 small head broccoli Romanesco
• Trim the base off the sprouts, then slice them in half or, if large, into quarters. Cut the cauliflower and broccoli into bite-sized pieces.