Pan roasted brussels sprouts with ginger

Ingredients

• 3 tbsp olive oil

• 1 lb Brussels sprouts See Note 1

• pinch salt

• 2 large leeks See Note 2

• 2 tbsp butter

• 1 tbsp minced peeled fresh ginger

• 1 medium lime See Note 3

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

Recipe sourced from Cooking with Kevin.