Brussels Sprouts and Leeks with Lime-Ginger Butter for the Sharing Bowl

Brussels Sprouts and Leeks with Lime-Ginger Butter for the Sharing Bowl is filed under Sides and built around unsalted butter, fresh ginger peeled and minced, and lime finely grated to yield 1 teaspoon zest and squeezed to yield 1 tablespoon juice. Plan on 8 people.

Count on 15 minutes of prep and 23 minutes of cooking.

Ingredients Method

What goes in the bowl

• 2 tablespoons unsalted butter
• 1 tablespoon fresh ginger peeled and minced
• 1 lime finely grated to yield 1 teaspoon zest and squeezed to yield 1 tablespoon juice
• 1 tablespoon extra-virgin olive oil
• 1 ¼ pound Brussels sprouts
• 3 leeks
• Kosher salt

How the cooking goes

Prepare the Vegetables

1. Trim the ends off the Brussels sprouts. Cut in half lengthwise if medium to small or quarter lengthwise if large.
2. 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

1. Heat the oil in a large cast iron skillet over a moderate flame.
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 8 minutes on medium-low. You should hear the water sizzling.
4. Turn the heat up to medium, uncover, add the leeks then 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 then pour the butter mixture over the sprouts and toss to coat. Taste and season with salt or additional lime juice 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!

Prepare the Sauce

1. It helps to do this while the Brussels sprouts are cooking.
2. Warm 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.
3. Remove pan from sauce and add the lime zest and juice. Whisk to combine and keep it to one side.

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Sides, open Southern Cornbread Dressing with a Steady Rise and Cranberry Chutney beside the Main Plate.