Caramelized Brussels Sprouts

Brussels sprouts are seared until golden, then combined with tender leeks and finished with crisp breadcrumbs for a warm, textured vegetable side.

Serves: 4–6 | Prep Time: 15 minutes | Cook Time: 20 minutes

Ingredients

• 4 leeks, trimmed, cleaned, and sliced

• 1 pound Brussels sprouts, trimmed and halved

• 2 tablespoons olive oil

• ¼ cup low-sodium or salt-free vegetable broth

• 1 tablespoon butter

• ¼ cup breadcrumbs

• ½ teaspoon black pepper

• 1–2 teaspoons fresh lemon juice (optional)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

2. Add the Brussels sprouts, cut side down, in a single layer. Cook undisturbed for 5–7 minutes until deeply golden.

3. Stir and continue cooking for another 2–3 minutes.

4. Add the leeks and remaining olive oil. Cook for 4–5 minutes, stirring occasionally, until softened.

5. Pour in the broth, cover, and cook for 5–7 minutes until everything is tender.

6. In a separate small pan, melt the butter and add the breadcrumbs. Cook until golden and crisp.

7. Transfer the vegetables to a serving dish. Top with breadcrumbs and black pepper.

8. Finish with a small squeeze of lemon juice if desired and serve warm.

Cook’s Note

For extra texture, use panko breadcrumbs. The lemon juice at the end helps balance the dish's richness.