Brussels Sprouts and Leeks with Lime-Ginger Butter

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!