Last year, I shared this recipe over on Rachel Cooks. I figured why not share it this year with my readers in case you missed this awesome recipe last year. People either love or hate Brussels sprouts. I am a lover, but I’ll be the first to admit it wasn’t until my late teens / early twenties when I first began to fall in love with Brussels sprouts. I am always looking for new ways to cook them up. I also love to keep my vegetable side dishes relatively healthy and not drown them in butter and fattening sauces. That is why I turned to my
good friend, I mean spice, smoked paprika. This spice packs a punch and can bring tons of new layers of flavors to any dish. I just so happened to have a shallot in my pantry so I decided to make them fancy and add an extra-large shallot to the pan.
The night I made the Smoked Paprika and Shallot Brussels Sprouts I served them with the most delicious (and once again easy-to-make) Crunchy-Baked Chicken Strips and Olive Oil Mashed Potatoes and Cauliflower. This is a perfect healthy meal to cook on a busy weeknight when time is limited. Instead of reaching for your phone to call take-out give my complete meal a try!
Katie Original Recipe
Smoked Paprika and Shallot Brussels Sprouts
- 1 lb. Brussels sprouts trimmed and stems removed
- 2 tablespoon olive oil
- 1 shallot thinly sliced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon smoked paprika
- 2 fresh thyme + more for garnishing
- Trim and remove stems from brussels sprouts. Place in a large pot and boil for 10 minutes until tender.
- In a skillet, add two tablespoons olive oil and one shallot (thinly sliced). Cook for 3 minutes on medium heat then add the salt, pepper, and smoked paprika to the pan. Stir well and then add brussels sprouts: stirring so that the shallots and seasoning cover the sprouts. Cook for 5 additional minutes. Once the Brussels sprouts are done sprinkle with fresh thyme and serve!