This is one of my favorite recipes that is perfect for any season. These are rich and tangy and smoky brussels and I've found this is my favorite way to prepare them. Coat with bread crumbs and serve warm or cold.

Gallery

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C).

    Advertisement
  • Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry completely.

  • Toss sprouts in a bowl with 1 tablespoon olive oil and 1 teaspoon paprika. Spread out on a baking sheet and sprinkle with sea salt.

  • Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.

  • Whisk remaining 3 tablespoons olive oil, remaining 1 teaspoon paprika, heavy cream, Parmesan cheese, red wine vinegar, lemon zest and juice, garlic, and brown mustard together in a bowl.

  • Transfer whole sprouts and any loose leaves to a bowl; pour in cream mixture and toss to combine.

Nutrition Facts

199 calories; protein 6.7g 14% DV; carbohydrates 16.9g 6% DV; fat 14g 22% DV; cholesterol 15.8mg 5% DV; sodium 165.1mg 7% DV. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/05/2018
Recipe as written is a strong 5 star...adding an anchovy? Makes it a 10! Thank you so much for the recipe! Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/06/2018
Made half quantity very good! Read More
Rating: 5 stars
03/03/2018
Made as written and this was excellent! This will be a must for my holiday dinners from now on. Read More
Rating: 5 stars
07/05/2018
Recipe as written is a strong 5 star...adding an anchovy? Makes it a 10! Thank you so much for the recipe! Read More
Advertisement
Advertisement