Chipotle Brown Butter Brussels Sprouts with Leeks

https://video.wixstatic.com/video/d1813e_81593b64ef734935a8040e96fbf5a9f2/file

These are NOT the Brussels sprouts we grew up with!

Remember those frozen Brussels sprouts that came in a bag inside a box? The ones that got boiled in butter and thrown on your plate? Absolutely horrific. 😂

I had no idea Brussels sprouts could taste this good until I got older.

These days, this is one of my favorite ways to make them. Tender Brussels sprouts tossed in browned plant-based butter, sautéed leeks, and a smoky chipotle adobo sauce, then cooked until beautifully caramelized.

They’re buttery, smoky, a little spicy, and packed with flavor. Perfect for a cozy dinner or as a side dish for your next holiday gathering.

Ingredients

• 1 lb fresh Brussels sprouts, trimmed, cleaned, and halved

• 4 tablespoons vegan butter (I used Country Crock Plant Butter with Olive Oil)

• 1 cup thinly sliced leeks, thoroughly washed

• 2 chipotle peppers in adobo sauce

• 2 tablespoons adobo sauce from the can

• 3 tablespoons water

• 1 teaspoon extra virgin olive oil

• Salt, to taste

  
  

Instructions

1. Steam the Brussels Sprouts

Add about 2 inches of water to a large skillet with a lid. Add the cleaned and halved Brussels sprouts, cover, and cook over medium-high heat for approximately 15 minutes, or until tender.

Drain thoroughly and set aside.

2. Brown the Vegan Butter

Drain and dry the skillet, then add the vegan butter over medium heat. Cook for approximately 5 minutes, stirring occasionally, until the butter begins to develop a light golden color.

Be careful not to overcook it. Plant-based butter doesn’t brown exactly like traditional dairy butter because it lacks the same milk proteins, so keep a close eye on it to prevent burning.

3. Sauté the Leeks

Immediately add the thinly sliced leeks to the skillet with the butter. Sauté for approximately 6–7 minutes, stirring occasionally, until the leeks are soft and tender.

4. Make the Chipotle Adobo Sauce

While the leeks are cooking, add the following ingredients to a blender:

• 2 chipotle peppers in adobo sauce

• 2 tablespoons adobo sauce

• 3 tablespoons water

• 1 teaspoon extra virgin olive oil

  
  

Blend until smooth and creamy. If needed, add a little additional water to thin the sauce to your desired consistency.

5. Bring Everything Together

Add the steamed Brussels sprouts to the skillet with the sautéed leeks and butter. Toss gently to coat and let them cook for a minute.

Pour the chipotle adobo sauce over the Brussels sprouts and stir until everything is evenly coated.

Increase the heat to medium-high and cook for another 7–8 minutes, stirring frequently, until the sauce reduces and the Brussels sprouts become beautifully caramelized.

Season with salt to taste.

Serve warm and enjoy!

A Few Tips

Drain your Brussels sprouts well. Excess moisture can prevent them from caramelizing properly once they hit the skillet.

Keep an eye on the butter. Vegan butter behaves differently from dairy butter, so you want it lightly golden, not burnt.

Adjust the spice level. Chipotle peppers in adobo can pack some heat. If you’re sensitive to spice, start with one pepper and adjust to your liking.

Don’t rush the final few minutes. Letting the Brussels sprouts cook in that smoky chipotle sauce is what gives them their rich flavor and caramelized finish.

Make It Your Own: These Brussels sprouts are delicious alongside roasted potatoes, creamy mashed potatoes, rice, or your favorite plant-based protein.

They’re also a great addition to your Thanksgiving or holiday dinner menu when you want something a little different from the usual vegetable sides.

If you grew up thinking Brussels sprouts were the worst vegetable ever, this might just be the recipe that changes your mind.