Description
These buttery Brussels sprouts and leeks make an easy spring side dish perfect for Easter brunch or dinner with chicken. Crispy, tender, and ready in minutes.
Ingredients
Units
Scale
- 1 lb. brussels sprouts, ends trimmed
- 3 tablespoons salted butter, cut into 6 pieces
- 1/2 teaspoon each sea salt and black pepper
- 1 leek, cleaned* and thinly sliced
- 1/4 cup fresh parsley, roughly chopped
Instructions
- Preheat your oven to 400 degrees.
- Place the trimmed brussels sprouts on a baking sheet tray – spread them out so they aren’t in one pile. Arrange the butter pieces around and sprinkle with salt and pepper.
- Drain the cleaned leeks and sprinkle them on top and gently mix around.
- Roast in the preheated oven for 18 minutes or until they are slightly browned. Remove from the oven and garnish with parsley.
Notes
The trick to cleaning leeks is to slice them dirty. Place them in a large bowl filled with water. Mix them around gently with you hands. I like to let them sit for 2-3 minutes. The dirt will settle to the bottom of the bowl. When ready to use them, grab them with your hands or a slotted spoon letting them drip dry briefly before adding them to your dish.
- Prep Time: 5
- Cook Time: 20
- Category: Side Dish
- Method: Roasting