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!
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.
Recipe slightly modified from Fine Cooking January 2014
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