How often do hear, “ohmygawd this is so good” about Brussels sprouts? Never?
Well, today is your lucky day because I have stumbled upon the most delicious Brussels sprout and leek side dish for your Holiday feast (and the rest of the year).
Pan seared Brussels sprouts and leeks are tossed in a Ginger-Lime Brown Butter Sauce prior to serving that will have you going back for seconds.
I originally made these when taste-testing Thanksgiving recipes for my in-laws and I was blown away. These pack a big flavor punch for only 2 tablespoons butter!
Speaking of…our first time hosting Thanksgiving went off almost without a hitch! (The Epic Piecrust Disaster doesn’t count!) I’ll give you just a little sneak peak at our table if you promise to ignore the random plant in the corner…I’ll tell you the story about that tragic flora some other time.
Back to the Brussels Sprouts! I may never try another Brussels sprouts recipe again.
In case you were wondering, the wine on our Thanksgiving table was Eola-Amity Hills Pinot Noir from Seven Springs Vineyard, La Source 2010, and it was the best Pinot I’ve ever had. Courtesy of the fine State of Oregon! It paired perfectly with Thanksgiving dinner I might add.
Pan seared Brussels sprouts and leeks are tossed in a Ginger-Lime Brown Butter Sauce prior to serving that will have you going back for seconds!
2 tablespoons unsalted butter
1 rounded tablespoon minced, peeled fresh ginger
1 medium lime, finely grated to yield 1 teaspoon zest and squeezed to yield 1 tablespoon juice [I must have tiny limes because I need 2)
1 tablespoon extra-virgin olive oil
1 ¼ pound Brussels sprouts, trimmed and quartered lengthwise if large, halved if small
3 medium leeks, white and light-green parts only, cut into ½ inch thick rounds, rings separated and washed well but not dried
Prepare the Sauce (I like to do this while the Brussels sprouts are cooking):
Melt the butter in a small saucepan over medium-low heat. Cook gently, swirling occasionally, until the butter turns light brown and little brown spots develop on the bottom of the pan. Add the ginger and stir for a few seconds.
Remove pan from the heat and add the lime zest and juice. Whisk to combine and set aside.
Cook the Brussels sprouts:
Heat the oil in a large cast iron skillet over medium heat. [Fine Cooking suggests a nonstick, but I refuse to use those.] Fine Cooking also suggests using a 12” skillet but my 15” skillet was barely large enough to allow appropriate browning.
Add the Brussels sprouts and a large pinch of salt; toss well to coat with oil.
Add about ¼ cup water and cover with a lid, slightly ajar, or aluminum foil with a small gap to allow steam to escape. Cook for 6-8 minutes on medium-low (you will want to adjust this initial steaming time based on the size of your sprouts). You should hear the water sizzling.
Turn the heat up to medium, uncover, add the leeks and cook in a single layer (or as close to a single layer as possible) until the leeks are limp and the sprouts are well browned and fork tender, about 15 minutes.
Remove pan from heat and pour the butter mixture over the sprouts and toss to coat. Taste and season with salt or additional limejuice if necessary.
Serve right away or let sit off heat, partially covered, until ready to serve. Gently reheat over medium-low heat. They are best immediately but even the leftovers were delicious!
Recipe slightly modified from Fine Cooking January 2014