Brussels Sprouts Ragout with Lemon Pan Sauce Recipe

Name: Brussels Sprouts Ragout with Lemon Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. lemon juice; 2 tsp. pure maple syrup; 1 tsp. balsamic vinegar; 1/2 tsp. grated lemon zest; 3 Tbs. unsalted butter, divided (1 Tbs. cut into small pieces and kept cold); 3 Tbs. olive oil, divided; 1 lb. Brussels sprouts, quartered; 8 oz. (2 1/2 cups) thickly sliced leeks; 2 cloves garlic, minced (2 tsp.); 4 oz. baby spinach leaves (4 cups packed); ⅓ cup chopped toasted hazelnuts, optional; 2 tsp. chopped fresh chives, tarragon, or parsley, optional

Servings: persons

2 Tbs. lemon juice
2 tsp. pure maple syrup
1 tsp. balsamic vinegar
1/2 tsp. grated lemon zest
3 Tbs. unsalted butter, divided (1 Tbs. cut into small pieces and kept cold)
3 Tbs. olive oil, divided
1 lb. Brussels sprouts, quartered
8 oz. (2 1/2 cups) thickly sliced leeks
2 cloves garlic, minced (2 tsp.)
4 oz. baby spinach leaves (4 cups packed)
⅓ cup chopped toasted hazelnuts, optional
2 tsp. chopped fresh chives, tarragon, or parsley, optional

1
Combine lemon juice, maple syrup, balsamic vinegar, and lemon zest in measuring cup.
2
Measure 1/4 cup water in separate measuring cup for deglazing.
3
Heat 1 Tbs.
4
butter and 2 Tbs.
5
oil in Dutch oven over medium heat.
6
Add Brussels sprouts, cover, and cook 8 to 10 minutes, or until some are browned.
7
Remove from heat, and transfer to bowl.
8
Add 2 Tbs.
9
water to pot, and scrape up brown bits from bottom of pot.
10
Add deglazed juices to lemon juice mixture, and return pot to medium-low heat.
11
Heat 1 Tbs.
12
butter and remaining 1 Tbs.
13
oil in same Dutch oven.
14
Add leeks, cover, and cook 7 to 10 minutes, or until leeks are soft and some are browned, stirring frequently.
15
Uncover, add garlic, and saute 30 seconds.
16
Add 2 Tbs.
17
water, and scrape up brown bits from bottom of pot.
18
Add spinach, and cook 1 minute.
19
Add Brussels sprouts, lemon juice mixture, and cold butter; stir just until butter has melted.
20
Garnish with hazelnuts and herbs, if using.

1232

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tbs. lemon juice, 2 tsp. pure maple syrup, 1 tsp. balsamic vinegar, 1/2 tsp. grated lemon zest, and more.

Yes, Brussels Sprouts Ragout with Lemon Pan Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brussels Sprouts Ragout with Lemon Pan Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions