• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Lindsey Farr logo
  • All Recipes
  • Trending
  • Dessert
  • Dinner
  • Breakfast
menu icon
go to homepage
  • All Recipes
  • Trending
  • Dessert
  • Dinner
  • Breakfast
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • All Recipes
    • Trending
    • Dessert
    • Dinner
    • Breakfast
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Recipes > Side Dishes

    Brussels Sprouts and Leeks with Lime-Ginger Butter

    Published: Dec 5, 2013 | Updated: Jul 17, 2022

    PinShareYummlyTweetEmail
    Brussels Sprouts and Leeks with Lime Ginger Butter Purple Border
    Brussels Sprouts and Leeks with Lime Ginger Butter Holiday

    These Roasted Brussels Sprouts and Leeks with a lime-ginger butter have layers of flavor! Caramelized Brussels sprouts and leeks are finished with a lime ginger browned butter sauce so good, you’ll never look at Brussels sprouts the same again! 

    Jump to Recipe
    Brussels Sprouts and Leeks with Lime ginger butter in skillet

    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).

    Brussels Sprouts and Leeks on grey surface

    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.

    Brussels Sprouts and Leeks with Lime ginger butter plated on grey plate

    We served these Brussels alongside Nana’s Cranberry Chutney, homemade dinner rolls, turkey (obviously), homemade gravy, a divine sweet potato casserole, Vegetable Casserole (super yummy), steamed green beans, Cornbread Stuffing, Pecan Pie and Pumpkin Pie! Rave reviews...phew!

    Back to the Brussels Sprouts! I may never try another Brussels sprouts recipe again.

    Brussels Sprouts and Leeks with Lime ginger butter in skillet with spoon

    They are even beautiful before they are cooked!

    Spiced Brussels sprouts and leeks ready to cook
    Brussels Sprouts and Leeks with Lime ginger butter close up on spoon
    Brussels Sprouts and Leeks with Lime ginger butter in skillet

    Brussels Sprouts and Leeks with Lime-Ginger Butter

    Chef Lindsey
    These Roasted Brussels Sprouts and Leeks with a lime-ginger butter have layers of flavor! Caramelized brussels sprouts and leeks are finished with a lime ginger browned butter sauce so good, you’ll never look at brussels sprouts the same again!
    Prevent screen from sleeping
    PRINT Pin Recipe
    Prep Time 15 minutes
    Cook Time 23 minutes
    Course Side Dish
    Cuisine American
    Servings 8 people
    Calories 94 kcal

    Ingredients
     

    • 2 tablespoons unsalted butter
    • 1 tablespoon fresh ginger (peeled and minced)
    • 1 lime (finely grated to yield 1 teaspoon zest and squeezed to yield 1 tablespoon juice)
    • 1 tablespoon extra-virgin olive oil
    • 1 ¼ pound Brussels sprouts
    • 3 leeks
    • Kosher salt

    Instructions
     

    Prepare the Vegetables:

    • Trim the ends off the Brussels sprouts. Cut in half lengthwise if medium to small or quarter lengthwise if large.
    • Cut off the white and light-green parts only. Reserve the dark green stems for stocks. Cut into ½ inch thick rounds, rings separated and washed well but not dried.

    Cook the Brussels sprouts:

    • Heat the oil in a large cast iron skillet over medium heat.
    • 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 8 minutes on medium-low. 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 lime juice 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!

    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 sauce and add the lime zest and juice. Whisk to combine and set aside.

    Notes

    Recipe slightly modified from Fine Cooking January 2014
    Keyword holiday dish, thanksgiving
    Tried this recipe?Mention @cheflindseyfarr

     

    PinShareYummlyTweetEmail

    Reader Interactions

    Leave a Comment! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Comments

    1. Deborah Ashton says

      December 13, 2019 at 11:03 am

      c an this recipe be frozen?

      Reply
      • Lindsey says

        February 10, 2020 at 5:42 pm

        Sure!

        Reply
    2. Terra says

      March 20, 2016 at 1:18 am

      Pretty! This was a really wondergul post. Thank you for providing these details.

      Reply
    3. Tammy says

      November 16, 2015 at 12:04 am

      I am confused by Item 2 on the Brussels Sprouts and Leeks with Lime Ginger Butter. The statement is "REMOVE PAN FROM SAUCE AND ADD THE LIME ZEST AND JUICE." Do you mean remove the sauce from the pan? Then what do I do with the sauce? Thank you in advance of receiving your response.

      Reply
      • Lindsey says

        November 16, 2015 at 12:49 pm

        Hi Tammy - that certainly is confusing! I meant to say, "remove the pan from the heat". Sorry about that!

        Reply
    4. Phillip says

      December 06, 2013 at 9:53 am

      This looks great. Believe it or not, I've never eaten leeks!

      Reply
      • Lindsey says

        December 06, 2013 at 10:07 am

        I hadn't either until the first time I made this recipe! They are delicious! The first time I made it I used three smaller leeks and last night I used one really large leek, and the small ones were definitely better.

        Reply
    5. Kristi @ Inspiration Kitchen says

      December 06, 2013 at 8:55 am

      I've never made Brussel Sprouts, but I've always heard it's in the way you prepare them. I'm definitely up for trying to make them, and this looks like a great recipe!

      Reply
      • Lindsey says

        December 06, 2013 at 9:23 am

        It's in the way you prepare them and how fresh they are. You should definitely try these! Most brussels sprout recipes use a lot of butter, but it isn't necessary if you complement the flavor instead of trying to mask it!

        Reply
    6. Julia | JuliasAlbum.com says

      December 06, 2013 at 1:39 am

      What a perfect recipe for the holidays! Yum!

      Reply
      • Lindsey says

        December 06, 2013 at 9:21 am

        Thanks, Julia!

        Reply

    Primary Sidebar

    Hi, I'm Lindsey! I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert! 

    More about me →

    Popular Recipes

    • The BEST Meatloaf Recipe
      The BEST Meatloaf Recipe

    • Grandmas Old Fashioned Soft Sugar Cookies
      Grandmas Old Fashioned Soft Sugar Cookies

    • Apricot Kolaches
      Apricot Kolaches

    • Moravian Christmas Cookies
      Moravian Christmas Cookies

    • My Great-Grandmother’s Pecan Tassies
      My Great-Grandmother’s Pecan Tassies

    Footer

    About

    • Home
    • About
    • Newsletter
    • Contact
    • Privacy Policy

    Browse

    • Recipe Index
    • Dessert Recipes
    • Breakfast Recipes
    • Lunch Recipes
    • Dinner Recipes

    Our Brands

    • Pastry Creations

    Follow

    Copyright © 2023 Chef Lindsey Farr, LLC

    Share this ArticleLike this article? Email it to a friend!

    Email sent!