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Brussels Sprouts Ragout with Lemon Pan Sauce

Vegetarian Times Editors
  • minutes
  • Serves 6

INGREDIENTS

4 oz

Baby spinach

1 lb

Brussels sprouts

2 tsp

Chives, fresh

2 cloves

Garlic

8 oz

Leeks

1/2 tsp

Lemon, zest

1 tsp

Balsamic vinegar

2 tbsp

Lemon juice

2 tsp

Maple syrup, pure

3 tbsp

Olive oil

1/3 cup

Hazelnuts, toasted

3 tbsp

Butter, unsalted