Pan Roasted Brussels Sprouts with Ginger
User Reviews
5
Pan Roasted Brussels Sprouts with Ginger
Description
This recipe for Pan Roasted Brussels Sprouts with Ginger uses olive oil to sauté the Brussels sprouts until lightly browned and tender. The addition of leeks towards the end of cooking softens them while adding sweetness. The key finishing touch is a warm mixture of butter infused with fresh minced ginger, lime juice, and lime zest. This combination brightens the earthy sprouts and provides a gentle spicy and citrus aroma.
The technique includes partially covering the pan to help the sprouts cook through evenly while still promoting browning. Stirring occasionally encourages even color and texture. The dish is finished by coating the vegetables thoroughly in the ginger butter mixture, which melts and clings to the sprouts and leeks.
Serving these pan-roasted sprouts is an excellent vegetable side, complementing main dishes where their tender yet caramelized texture and balanced zing from the lime and ginger add contrast. The recipe includes trimming and cutting the sprouts properly for even cooking and fine slicing of the leeks for texture diversity.
Ingredients
- 3 tbsp olive oil
- 1 lb Brussels sprouts See Note 1
- salt pinch
- 2 leek See Note 2, large
- 2 tbsp butter
- 1 tbsp ginger minced, peeled, fresh
- 1 lime See Note 3, medium
Instructions
- Heat oil in a large skillet over medium heat. Add the sprouts and season with salt. Toss well to coat with oil.
- Cover the pan with the lid ajar by about 1 inch. Turn heat down to medium low, and cook, stirring occasionally. The sprouts should start to brown, 8 to 12 minutes. As the mixture cooks, you will hear a gentle sizzle.
- In a small microwave safe bowl add butter and ginger. Microwave on high for 30 seconds. Finely grate lime for 1 teaspoon of zest and set aside. Squeeze lime for 1 tablespoon of juice and add to butter ginger mixture.
- Uncover the Brussels sprouts, turn the heat down to low, add the cleaned leeks (with any water still clinging to them) and cook, stirring occasionally. Try pushing the vegetables back into a single layer so that most have direct contact with the pan. Pan roast until the leeks are limp and the sprouts are well browned, about 15 minutes.
- Remove the pan from the heat. Pour the ginger butter mixture over vegetables and toss well to coat. Season to taste with salt and top with the lime zest.
Notes
- Trim and quarter Brussels sprouts if large; halve if small for even cooking.
- Use only the white and light-green parts of leeks, sliced into 1/2-inch rounds.
- Grate 1 teaspoon of lime zest and squeeze 1 tablespoon of lime juice fresh for the finishing butter mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 15mg | 5% |
| Sodium | 161mg | 7% |
| Potassium | 538mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 1775IU | 36% |
| Vitamin C | 106.6mg | 118% |
| Calcium | 79mg | 8% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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