Brussels sprouts were the last vegetable that I learned to enjoy. Like many people, as a child I was served them boiled to a mushy death. With their resurgence of popularity over the last 10 years, I tried many a dish where their taste was covered up by bacon, butter, and/or booze. After discovering that I enjoyed cauliflower when roasted (see the recipe HERE), I applied that same cooking method. And, I loved them! Roasting brings a caramelizing flavour and mellows their sulfuric flavour. The paprika pairs perfectly, complimenting (not masking) the sprouts. If you think that you don’t like Brussels sprouts, give them another chance with this recipe.
The paprika found commonly in supermarkets is technically sweet paprika. If you have access to a store which sells specialty spices, try this recipe with smoked (Spanish) paprika, also called pimenton (my favourite). Or, if you like the heat, try this recipe with hot (Hungarian) paprika.
Roasted Brussels Sprouts with Paprika Ingredients
2 tablespoons extra-virgin olive oil
4 cups Brussels sprouts
1 teaspoon paprika
¼ teaspoon salt
Roasted Brussels Sprouts with Paprika Directions
Preheat the oven to 375 degrees F.
Add the oil to a metal baking dish or sheet tray.
Remove the loose outer leaves and tough stems from the Brussels sprouts. Cut the sprouts in half lengthways. If you have some larger sprouts, cut them in quarters so that all your sprout pieces are approximately the same size.
Add the sprouts, paprika, and salt to the baking dish. Toss the sprouts to coat well in the oil. Then spread the sprouts in an even layer and roast in the oven for 25 minutes, stirring once half way through.
Get more simple, healthy recipes in my Cookbook, now available on Amazon HERE.