Brussels Sprouts with Caramelized Leeks

Yield: 4 servings

We made this as a side dish with Roast Duck.


  • 1 leek
  • Olive oil
  • Salt
  • 2 tbsp butter
  • 700g brussels sprouts, halved
  • Pepper, to taste
  • 2 tsp dried thyme, chopped


  1. Cut the leek lengthwise, and then slice into 1/2" slices.  Wash thoroughly in cool water to remove the dirt.
  2. Heat a large skillet over medium-high heat.  Add some olive oil, the leaks, a strong pinch of salt, and the butter.  Cook the leeks for 3-4 minutes until they are softened and have started to brown.
  3. Remove the leeks to a separate tray to rest.
  4. Return the skillet to medium-high heat with more oil and add the brussels sprouts and a strong pinch of salt.  Arrange the sprouts cut-side down to help them cook more evenly.  Cover and cook for 3-4 minutes.  Stir the sprouts, add more salt and/or oil as needed, and cover to cook for another 3-4 minutes.
  5. Add the leeks to the sprouts, pepper, and thyme.  Toss to combine.
  6. Serve hot.

Adapted from Brian Lagerstrom.