Author Notes
I love roasted Brussels sprouts - this recipe dresses them up with Spanish inflected flavors. It's 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 sprouts taco filling I had at Empellon Taqueria (in NYC) and I think it would work well that way too. —amysarah
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Ingredients
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3 tablespoons
olive oil
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1
small onion, chopped small
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2
cloves garlic, minced
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1 teaspoon
smoked Spanish paprika
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3 tablespoons
sliced almonds
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kosher salt
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freshly ground black pepper
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1 pound
Brussels sprouts, trimmed with large ones cut in half or quarters
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1/2 cup
Sherry
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1/4 cup
Sherry vinegar
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3 tablespoons
honey
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pinch of red pepper flakes
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1.5 ounces
crumbled Feta cheese (Queso Blanco or Ricotta Salata are good subs)
Directions
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Preheat oven to 425 degrees.
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Make the relish: 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.
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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.
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While they're roasting, mix the glaze ingredients (sherry, sherry vinegar, honey and red pepper flakes) together in a small saucepan and bring to a boil. Simmer until the liquid is reduced by around half and slightly syrupy.
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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.
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