Brussel Sprouts And Leeks With Lime Ginger Butter Recipes

BRUSSELS SPROUTS WITH LEEKS

THIS is a dish I've tried a few times for my husband and me. Since we both love Brussel sprouts, I often experiment with different combinations to enhance the taste. We found leeks give the sprouts a special flavor.

Provided by Taste of Home

Categories Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 4

Brussels Sprouts with Leeks image

Steps:

In a large saucepan, bring 1 in. water and Brussels sprouts to a boil. Reduce heat; cover and simmer for 8 minutes., Add leek; cover and simmer 2-4 minutes longer or until vegetables are tender. Drain; stir in butter and salt.

Nutrition Facts : Calories 118 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 146mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

10 Brussels sprouts, trimmed and halved
1 medium leek (white portion only), thinly sliced
1 tablespoon butter
Dash salt

BRUSSELS SPROUTS WITH LEEK

Leek adds special flavour to brussels sprouts, and a touch of elegance to this side dish. Adjust amounts accordingly for fewer or more servings, depending, too, on sprouts and leek sizes. This recipe originates in Reminisce magazine, Feb-Mar 2008 issue.

Provided by woodland hues

Categories < 30 Mins

Time 26m

Yield 4 , 4 serving(s)

Number Of Ingredients 5

Brussels Sprouts With Leek image

Steps:

Place sprouts in saucepan with an inch of water and bring to a boil. Reduce heat, cover, simmer for 8 minutes.
Add sliced leek, cover and continue to simmer 2-3 minutes or until tender.
Drain if there is any remaining liquid, and stir in butter, salt, and mustard.
Keep warm till serving time.

Nutrition Facts : Calories 91.2, Fat 3.6, SaturatedFat 1.9, Cholesterol 7.6, Sodium 65.4, Carbohydrate 13.8, Fiber 3.6, Sugar 3.6, Protein 3.4

Ingredients

20 -24 Brussels sprouts, washed, trimmed and x-ed into each core
2 medium leeks, thinly sliced (white part)
1 tablespoon butter or 1 tablespoon margarine
salt, to taste
1 teaspoon Dijon mustard

EASY LIME SHREDDED BRUSSELS SPROUTS

This is a super easy side dish. For those of you scared of Brussels sprouts, please give these a try as they have made people who think they don't like them into fans!

Provided by mommyluvs2cook

Categories Side Dish Vegetables Brussels Sprouts

Time 16m

Yield 4

Number Of Ingredients 4

Easy Lime Shredded Brussels Sprouts image

Steps:

Heat butter in a skillet over medium heat. Cook and stir Brussels sprouts in the melted butter until tender, 6 to 8 minutes. Squeeze lime juice over sprouts and season with kosher salt and pepper.

Nutrition Facts : Calories 151.5 calories, Carbohydrate 10.5 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 4.3 g, Protein 4 g, SaturatedFat 7.4 g, Sodium 210.2 mg, Sugar 2.6 g

Ingredients

¼ cup butter
1 pound Brussels sprouts, halved and shredded
1 lime, juiced, or more to taste
1 pinch kosher salt and ground black pepper to taste

SHREDDED GINGERED BRUSSELS SPROUTS

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Shredded Gingered Brussels Sprouts image

Steps:

Trim Brussels sprouts. Cut sprouts lengthwise in half, then cut crosswise into thin slices., Place a large skillet over medium-high heat. Add Brussels sprouts; cook and stir until sprouts begin to brown lightly, 2-3 minutes. Add oil and toss to coat. Stir in onion, ginger, garlic and salt. Add water; reduce heat to medium and cook, covered, until vegetables are tender, 1-2 minutes. Stir in pepper.

Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges

Ingredients

1 pound fresh Brussels sprouts (about 5-1/2 cups)
1 tablespoon olive oil
1 small onion, finely chopped
1 tablespoon minced fresh gingerroot
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons water
1/4 teaspoon pepper

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Web Nov 9, 2016 Squeeze lime for 1 tablespoon of juice and add to butter ginger mixture. Uncover the Brussels sprouts, turn the heat down to …
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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.

Brussel Sprouts And Leeks With Lime Ginger Butter Recipes

BRUSSELS SPROUTS WITH LEEKS

THIS is a dish I've tried a few times for my husband and me. Since we both love Brussel sprouts, I often experiment with different combinations to enhance the taste. We found leeks give the sprouts a special flavor.

BRUSSELS SPROUTS WITH LEEK

Leek adds special flavour to brussels sprouts, and a touch of elegance to this side dish. Adjust amounts accordingly for fewer or more servings, depending, too, on sprouts and leek sizes. This recipe originates in Reminisce magazine, Feb-Mar 2008 issue.

EASY LIME SHREDDED BRUSSELS SPROUTS

This is a super easy side dish. For those of you scared of Brussels sprouts, please give these a try as they have made people who think they don't like them into fans!

SHREDDED GINGERED BRUSSELS SPROUTS

Even people who normally don't care for Brussels sprouts will ask for a second helping of these. -James Schend, Taste of Home Deputy Editor

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