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+ servings

Sweet and Smoky Brussels Sprouts

Prep Time10 mins
Cook Time30 mins
Course: Side Dish, Sides
Cuisine: Mediterranean, Spanish
Keyword: Brussels sprouts, paprika, pepper
Servings: 6 servings
  • 1 lb brussels sprouts trimmed and halved
  • 2 tsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp garlic powder
  • 2 TBS extra virgin olive oil
  • 1 large clove garlic cut in large chunks
  • 2 tsp smoky paprika
  • 1/4 cup onion quartered and thin sliced
  • 2 piquillo peppers cut into thin strips
  • 1 TBS sherry vinegar
  • 1 TBS honey
  • 1/4 cup sliced almond


  • Preheat oven to 350F/180C
  • Trim Brussels sprouts and cut in half
  • Toss with 2 tsp of extra virgin olive oil, kosher salt, fresh ground black pepper and garlic powder
  • Spread on baking sheet, cut side down
  • Roast in preheated oven for 20 minutes
  • When Brussels sprouts are done roasting, heat 2 TBS extra virgin olive oil in large skillet over medium high heat
  • Add garlic and cook until lightly browned on all sides
  • Remove garlic and set aside
  • Add smoky paps and ‘bloom’, stirring to fully incorporate into the oil
  • Add Brussels sprouts and toss to thoroughly coat with paprika oil
  • Add thin cut onions, and toss, cooking until onions are thin and translucent
  • Add the piquillo peppers and cook for about 1 minute to heat through
  • Combine sherry vinegar and honey, and stir to make combine
  • Pour over Brussels sprouts, and toss to coat everything with honey mixture
  • Gently simmer until liquid has evaporated.
  • Remove from heat and add almond slivers.
  • Toss to combine
  • Serve hot