Brussels Sprouts and Leeks with Lime-Ginger Butter

 How often do hear, “ohmygawd this is so good” about Brussels sprouts? Never?

Well, today is your lucky day! 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I originally made these when taste-testing Thanksgiving recipes for my in-laws and I was blown away.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.


We served Nana’s Cranberry Chutney, homemade dinner rolls, turkey (obviously), homemade gravy, a divine sweet potato casserole, my Mother-in-Law’s 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.

Just sayin’.

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.

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Brussels Sprouts and Leeks with Lime-Ginger Butter

Brussels Sprouts and Leeks with Lime-Ginger Butter

  • Author: Lindsey (modified from Fine Cooking)
  • Total Time: 35 minutes
  • Yield: Brussel Sprouts for 4


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
  • Kosher salt


Prepare the Sauce (I like to do this while the Brussels sprouts are cooking):

  1. 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.
  2. Remove pan from the heat and add the lime zest and juice. Whisk to combine and set aside.

Cook the Brussels sprouts:

  1. 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.
  2. Add the Brussels sprouts and a large pinch of salt; toss well to coat with oil.
  3. 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.
  4. 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.
  5. 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.
  6. 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


  • Serving Size: 4

Keywords: brussel sprouts, leeks, veggies


  • Julia |
    December 6, 2013 at 1:39 am

    What a perfect recipe for the holidays! Yum!

    • Lindsey
      December 6, 2013 at 9:21 am

      Thanks, Julia!

  • Kristi @ Inspiration Kitchen
    December 6, 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!

    • Lindsey
      December 6, 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!

  • Phillip
    December 6, 2013 at 9:53 am

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

    • Lindsey
      December 6, 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.

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  • Tammy
    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.

    • Lindsey
      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!

  • Terra
    March 20, 2016 at 1:18 am

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

  • […] a savory twist on Brussels Sprouts that your sure to love! American Heritage Cooking has found a way to amp up the flavor of these sprouts in her easy to follow recipe. American […]

  • Deborah Ashton
    December 13, 2019 at 11:03 am

    c an this recipe be frozen?

    • Lindsey
      February 10, 2020 at 5:42 pm



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