Brussels Sprouts with Leeks

It might surprise you, but I love brussels sprouts! I eat them every Thanksgiving when my Aunt Kim brings them to my Grandma’s. Of course, Aunt Kim’s recipe is full of cheesy goodness, a crock pot, and a few brussels sprouts. Which is why I halved this side dish recipe from Simply in Season. I was a bit nervous about brussels sprouts sans cheese. After all, they do have quite the reputation.

I took half a pound of brussels sprouts, sliced in thirds,  (note: it’s kind of a pain when you get them still on the stick at the farmer’s market. When you remove them, take off the bottom two leaves as well), and one leek, thinly sliced, and sauteed in 1 T of olive oil and 1 T of butter. The directions don’t say how long, so I just sauteed until the leeks began to brown. The brussels sprouts smelled fresh, and very edible. And as the heat from the pan began to coax forth their bright green hue, I knew I was in love.

Then, I added 1/4 C of water and 1 t Herbes de Provence (the directions say to use 2 T of mixed fresh herbs such as oregano, thyme, rosemary, basil; since lots of those are in the Herbes de Provence I just used that. Plus I love Herbes de Provence!). Cooked until tender, about 10 minutes. And then . . . I walked away for just a minute and scorched them.

True story.

So I tried again today, and they turned out much better. Using a whole pound of sprouts, 2 leeks, and 2 tsp of Herbes de  Provence. They didn’t scorch, but didn’t seem to cook all the way through either. And I added more water to the pan.  The flavor was great, though. Next time I may precook the sprouts in the microwave, or else cut them even smaller.