Servings: 4 to 6
Lime and ginger brighten the deeply nutty character of well-browned Brussels sprouts and silky leeks.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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".
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?