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):
- 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
- Serving Size: 4
Keywords: brussel sprouts, leeks, veggies