Brussels Sprouts Ragout with Lemon Pan Sauce

• 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)
• 13 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.

lemon juice, maple syrup, balsamic vinegar, lemon zest, unsalted butter, olive oil, brussels sprouts, leeks, garlic, baby spinach, hazelnuts, fresh chives

Taken from www.vegetariantimes.com/recipe/brussels-sprouts-ragout-with-lemon-pan-sauce/ (may not work)