Pan Roasted Brussels Sprouts and Leeks

5 from 8 votes

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Sometimes the simplest of recipes makes for the tastiest and allows the fresh ingredients to really shine through. That’s the case with these Pan Roasted Brussels Sprouts and Leeks with Ginger.

Pan or oven roasted, brussels sprouts develop a wonderfully nutty character and the sliced leeks turn into an almost creamy texture. I’m thinking this vegetable side dish could be a new one to add to your dinner rotation. Tossed with fresh ginger and served with a bit of lime zest, this is a quick and delicious side for any table. Holiday side dish ideas!

These Pan Roasted Brussels Sprouts are served crispy, browned and get a flavor boost from sliced leeks cooked with butter, fresh ginger and lime zest.

There’s really not much to these beauties. I quarter the brussels sprouts and pan roast them until browned and nutty in flavor, like in my Balsamic Roasted Brussels SproutsEasy Roasted Vegetables with Honey and Balsamic SyrupBe sure to clean the leeks thoroughly as they are notoriously known for having dirt in the leaves. No need to grind down those teeth. No, no.

Dave and I love brussels sprouts and as I pan roast these both boys (our dogs Oliver and Kodi) look at me from the side of the kitchen in hopes of a treat. I toss them a carrot or two. We don’t usually feed them people food, but they love their carrots and the occasional piece of Costco rotisserie chicken or three. Ssssh, don’t tell.

These Pan Roasted Brussels Sprouts are served crispy, browned and get a flavor boost from sliced leeks cooked with butter, fresh ginger and lime zest.

This can be made in the oven to roast, but I think doing it stove top with the leeks allows them to slowly cook and get that creamy texture I love. The leeks kind of sear and don’t get that way when I’ve tossed these together and popped them in the oven.

Covering slightly as they cook works best and tossing in the ginger and butter at the end allows them to brown and then get kissed with that bright ginger flavor. A little zest of lime on top to finish and you’re ready to serve.

If you’re looking for more tasty side dishes for the upcoming holidays check out my Herb Roasted Poupon Potatoes or Marinated Slow Roasted Onions and your family will thank you. Enjoy!

These Pan Roasted Brussels Sprouts are served crispy, browned and get a flavor boost from sliced leeks cooked with butter, fresh ginger and lime zest.

bowl of brussels sprouts with ginger

Pan Roasted Brussels Sprouts with Ginger

5 from 8 votes
Adapted from by Susie Middleton from Fine Cooking magazine.
Servings: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes


  • 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


  • 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.


1. Trim and quarter lengthwise if large, halve if small.
2. For the leeks use the white and light-green parts only, cut into 1/2-inch-thick rounds.
3. Finely grate to for 1 teaspoon of zest and squeeze for 1 tablespoon of juice.


Calories: 226kcal | Carbohydrates: 18g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 161mg | Potassium: 538mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1775IU | Vitamin C: 106.6mg | Calcium: 79mg | Iron: 2.7mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Side Dish
Cuisine: American
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

These Pan Roasted Brussels Sprouts are served crispy, browned and get a flavor boost from sliced leeks cooked with butter, fresh ginger and lime zest. There's never any leftover!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    Made your brussels sprouts last year for Christmas to a bunch of brussels haters. It was the only dish that was devoured in full that day with no leftovers. Every single person was fully converted and now brussels lovers keep asking me if I’m making the same recipe this year. Thank you, Kevin.

  2. 5 stars
    I made these for a holiday open house. Kinda risky as it’s not a popular choice but this recipe made new fans for Brussel sprouts and had me sharing the recipe with 7 guests .

  3. 5 stars
    We love Brussels sprouts and leeks. So this was a win win! This is a wonderful way to incorporate both in a delicious dish. We love this recipe. Another way to prepare one of our favorite vegetables. Was a big hit!
    Thank you Kevin.

    Gwyn Walton

    1. Thanks for making my day here with your kind words Gwyn! Always appreciate the feedback. 🙂

  4. 5 stars
    I am so happy that this recipe is different than the norm and does not use bacon! I’m not a vegetarian but hesitate to use bacon in cooking because, well there are so many other ways to add flavor. Anyway looking forward to making this now! Thank you!

    1. This hands down is the number one most viewed recipe on the site Michelle and I think because it not only delivers big time on flavor, but is so easy. Thanks for stopping by and enjoy!

  5. 5 stars
    I could eat that whole platter myself! I love Brussels sprouts and leeks with any kind of greens (awesome with chard too). Totally agree with you how they get creamy and luscious slow cooked on the stovetop.

  6. Only had sprouts for the first time about 3 years ago at Christmas dinner. They weren’t too bad, but these look like they will have a much bigger flavour to them. Can’t wait to try them out!

  7. I could eat that entire platter Kevin!! They look absolutely dee-lish! What an absolutely quick and easy Thanksgiving side! Thanks for sharing my friend! Happy weekend!

  8. Coincidentally, I just passed by some Brussels sprouts in the store, and almost bought them. I’m thinking I need to make another grocery run, because this recipe sounds delicious! I love the addition of ginger and butter. Would never have thought of that. You are so clever!

    1. Thanks Jeff, the lime zest on top after they’re roasted is my favorite part… well besides the crispy edges and all. 🙂