Description
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.
Ingredients
- 2 (16 ounce) packages Brussels sprouts
- ¼ cup olive oil, divided
- 2 teaspoons smoked paprika, divided
- ¼ teaspoon sea salt
- ¼ cup heavy whipping cream
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon red wine vinegar
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon brown mustard
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry thoroughly.
- Toss sprouts in a bowl with olive oil and 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.
- Make dressing: Whisk together heavy cream
- Parmesan cheese
- olive oil
- lemon zest and juice
- red wine vinegar
- garlic
- brown mustard
- and paprika in a bowl until well combined.
- Transfer whole sprouts and loose leaves to a serving bowl; pour in dressing and toss to combine.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 6