Brussels sprouts with caramelized leeks

Slice the leek into half inch pieces and wash it thoroughly in a salad spinner under cold water.

Preheat a 14 inch pan over medium high, add neutral oil, then the leeks, a strong pinch of salt and a thick knob of butter.

Sweat and caramelize three to four minutes until softened and coloured, then hold on a small sheet tray.

Wipe the pan, heat more oil and add the cut sprouts with a big pinch of salt; toss to coat and arrange cut side down.

Cook covered with foil over medium high three to four minutes.

Shake, add a touch more salt and oil, re-cover and cook three to four minutes more to about 90% tender.

Add the caramelized leeks, many cranks of black pepper and the chopped thyme and toss; tent with foil off heat to hold.