Brussels Sprouts and Leeks with a Hint of Lime and Ginger


Often I take a vegetable and wonder how it could be changed or transformed either by the method of cooking – roasting instead of boiling – or the addition of complementary vegetables, herbs or spices. I pan fried the sprouts with ginger and added leeks, lime juice and zest, a few drops of yuzu and vegetable broth to moisten. Good with pork.

Yuzu is a Japanese citrus fruit with an intense flavor, so only a few drops are needed. It can be used in sweet and savory dishes and also vinaigrettes. It is becoming more popular on menus. I buy my yuzu juice from Amazon as I haven’t found it locally.

2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

1 tbsp. ginger – grated

1 pound of brussels sprouts – halved or quartered depending on size of sprout

3 medium size leeks – use only the whiteish parts, wash thoroughly and slice thinly

Juice of 1/2 a lime

Zest of 1/2 a lime

A few drops of Yuzu juice

2 tbsp. vegetable broth

Place the seasoned olive oil in a skillet/frying pan and when oil is sizzling add the ginger, turn the heat down and cook for a minute or so.

Add sprouts and cook until they are beginning to brown. Place a lid on the skillet and cook, turning over the sprouts frequently until they are browned lightly on all sides – about 10 minutes.

Add leeks, lime zest, lime juice and vegetable broth and cook until leeks are softish – 3 to 5 minutes.


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