Brussels Sprouts with Leeks and Pumpkin Seeds

7 Dec

This dish is awesome.  The flavors are incredible and it goes with pretty much anything.  I got this recipe from one of my favorite food blogs, Brûléed, which also happens to be written by one of my favorite people – my sister Jeanne! You should check it out – it has awesome pictures and, of course, awesome food.

When I saw this recipe, I knew it would go perfectly at our Thanksgiving dinner.  The only problem was, I needed to make it vegan.  I had to change the recipe on Brûléed a bit in order to make it fit that bill.

This meant caramelizing the leeks and Brussels sprouts in Earth Balance and olive oil, rather than my go to favorite – BUTTER! It also meant leaving out the goat cheese…. sigh…  Alas, I will have to try her non-vegan recipe another time.  If you want to try it out, you can find it here.

If you’ve ever tried to type the word Brussels sprouts, you will know that it must be capitalized, unlike its other vegetable counterparts.  This relative of the cabbage (it even looks like a miniature head of cabbage) was named after the hard-to-spell city in Belgium, where it was once believed that it was first grown.  Whatever its history, it is super good for you AND delicious, despite what any naysayers have told you.  If you haven’t tried Brussels sprouts cooked like this, you haven’t tried them.  Do yourself a favor and make these tonight (or soon).


Brussels sprouts, ends trimmed and cut in half (set aside the leaves that fall off)

leeks, cut in half, cleaned, and sliced thinly

pumpkin seeds


S & P

Earth Balance, or Butter

olive oil


Heat oil in a large skillet over medium heat.  Add pumpkin seeds and toss frequently until golden brown.  Be careful not to burn them – they will toast up quickly!  Set these aside.

Boil water in a medium pot.  Toss in Brussels sprouts (not their extra leaves) and blanch for about 3 minutes, until just bright green. Drain and rinse with cold water.

Heat some more oil and Earth Balance, or butter, and toss in leeks.  Cook over low heat, pushing around to prevent burning.  Cook until they are lightly golden and starting to caramelize.

Put Brussels sprouts in pan, cut side down. Add in more Earth Balance/butter and push under the leeks so they are touching the pan. You can turn up the heat a little bit.  Add in the extra leaves as well. Don’t move them around – you can use tongs (or if you have heat resistant hands like me – your fingers) to check the sprouts. Cook until Brussels sprouts are lightly charred.  Add in pumpkin seeds and gently mix.  Transfer to a serving bowl, squeeze with a lemon, and enjoy – or eat right out of the pan. Yum!


One Response to “Brussels Sprouts with Leeks and Pumpkin Seeds”

  1. Bruleed December 7, 2011 at 7:52 pm #

    Thanks for trying this! I’m glad you liked it – I am all about Brussel sprouts right now and I love the vegan adaptation – I’ll definitely keep this in mind for a vegan option.
    Muah! Love you!

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