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Author Notes: I love roasted Brussels sprouts - this recipe dresses them up with Spanish inflected flavors. It's a good as a side with simply roasted or grilled meat, poultry or salmon; as part of a tapas assortment; or even as a vegetarian main. It was inspired by a Brussels sprout taco I had at Empellon Taqueria (in NYC) and I think it would work well that way too. —amysarah
- 3 tablespoons olive oil
- 1 small onion, chopped small
- 2 cloves garlic, minced
- 1 teaspoon smoked Spanish paprika
- 3 tablespoons sliced almonds
- kosher salt
- freshly ground black pepper
- 1 pound Brussels sprouts, trimmed with large ones cut in half or quarters
- 1/2 cup Sherry
- 1/4 cup Sherry vinegar
- 3 tablespoons honey
- pinch of red pepper flakes
- 1.5 ounces crumbled Feta cheese (Queso Blanco or Ricotta Salata are good subs)
- Preheat oven to 425 degrees.
- Heat 1 tablespoon of oil in a skillet, add onions and a good pinch of salt and saute until translucent over medium-high heat. Add the garlic and cook another minute, then the smoked paprika. Add the almonds and cook around 4-5 minutes, stirring a few times, until they begin to brown. Take the pan off the heat.
- Toss the Brussels sprouts with the remaining 2 tablespoons of oil, a few grinds of black pepper and ½ teaspoon salt (or to taste) to coat well. Spread in a single layer on a baking pan, cut sides down. Roast for about 20 minutes, until browned and tender, flipping midway.
- While they're roasting, mix the glaze ingredients together in a small saucepan and bring to a boil. Simmer until the liquid is reduced by around half and slightly syrupy.
- When the Brussels sprouts are done, put them into a bowl, drizzle with the glaze and toss. Add the onion/almond relish and toss again. Taste and add more salt if necessary. Sprinkle the crumbled cheese over the top and serve.