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Brussels Sprouts and Leeks with Lime-Ginger Butter


Serves 4 to 6

  • by from Fine Cooking
    Issue 126

Lime and ginger brighten the deeply nutty character of well-browned Brussels sprouts and silky leeks.

  • 2 Tbs. unsalted butter
  • 1 Tbs. minced peeled fresh ginger
  • 1 medium lime, finely grated to yield 1 tsp. zest and squeezed to yield 1 Tbs. juice
  • 3 Tbs. extra-virgin olive oil
  • 1-1/4 lb. Brussels sprouts, trimmed, and quartered lengthwise if large, halved if small
  • Kosher salt
  • 3 medium leeks, white and light-green parts only, cut into 1/2-inch-thick rounds, rings separated and washed well but not dried

Melt the butter in a small skillet or saucepan over medium-low heat. Cook, swirling occasionally, until the milk solids turn light brown, about 5 minutes. Add the ginger and stir for a few seconds. Remove the pan from the heat, add the lime zest and juice, and swirl to combine.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the Brussels sprouts and 1 tsp. salt; toss well to coat with oil.

Cover the pan with the lid ajar by about 1 inch. Turn the heat down to medium low, and cook, stirring occasionally, until the sprouts start to brown, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, add the leeks (with any water still clinging to them) and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the leeks are limp and the sprouts are well browned, about 15 minutes.

Remove the pan from the heat. Pour the butter mixture over the sprouts and leeks and stir, scraping the bottom of the pan and tossing well to coat. Season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

nutrition information (per serving):
Calories (kcal): 160, Fat (kcal): 11, Fat Calories (g): 100, Saturated Fat (g): 3.5, Protein (g): 4, Monounsaturated Fat (g): 6, Carbohydrates (mg): 14, Polyunsaturated Fat (mg): 1, Sodium (g): 220, Cholesterol (g): 10, Fiber (g): 4,

Photo: Scott Phillips

Great recipe, I am not a big fan of Brussel sprouts normally but I really enjoyed this. I will add more lime juice, lime zest and butter next time. My Mom made it with more lime on my recommendation and she increased the ginger to 3 Tbsps, which she said worked well.

The BROWN butter sauce made it! A surprisingly mild, nutty-&-tangy, light feeling that lingers in your palate and make you ask for more. Couldn't have enough of it. MAKE SURE YOU "BROWN" THE BUTTER. You'll know when it is done when the butter stops "singing".

Super! My husband does not like brussel sprouts but he loved this recipe. I would definitely do this recipe any time I am cooking a roast dinner.

Absolutely delicious - ginger and lime very subtle but added a wonderful bright note

I took these to our Thanksgivukkah dinner and everyone raved.

Everyone loved these, even those who didn't like brussel sprouts before this recipe. To get the extra flavor, we actually undercooked the sprouts before adding the leeks. Then allowed them to sit in the sauce for 15 minutes before serving. We kept them warm. The sprouts were golden in color and still had that crunch. We moved them around and flipped them much more than stated in the recipe. I'd make these over and over! Can't substitute the lime - you need that refreshing ingredient with fresh ginger too.

I was disappointed in this. Was expecting more flavor. Good, and may make again, but will continue to search for "the" brussels sprouts killer recipe.

Had to substitute lemon for lime. Absolutely delicious!

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