Combine first 6 ingredients in a bowl, stirring with a whisk; set aside.
Heat oil in a skillet over medium-high heat; add sprouts to pan. Cook 4 minutes or until beginning to brown. Stir in butter; cook 4 minutes or until caramelized and crisp-tender. Add shallot, ginger, and garlic to pan; cook 1 minute, stirring constantly. Add lime juice mixture to pan; cook 3 minutes or until syrupy. Stir in green onions and cilantro. Serve immediately.
I tried this last night with great anticipation of yet another way to love brussels sprouts - was kinda disappointed as I felt it wasn't anything special.....Just sprouts with an asian twist. I will stick with the Romano-Topped Brussels Sprouts, my fav CL sprout recipe....
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