Warm Brussels Sprouts Sauté with Smoked Paprika & Pecans

Created by Laura Wright
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Warm brussels sprouts sauté with pecans and smoked paprika is a wholesome and flavourful fall or winter side dish that comes together fast. The perfect base for any protein you have going on.

An overhead shot shows a warm brussels sprouts sauté with chopped pecans on top.
Two images show a spoonful of smoked paprika and sautéed shallots.

Can we talk about the weather for a second? How about those cool days and even cooler nights? It’s perfection. We can wear cozy sweaters, drink hot beverages and eat some local brussels sprouts to our hearts content. Everyone wins! Perhaps eating brussels sprouts and winning isn’t an equation you’ve heard of quite yet? They have plenty of healthy attributes, but I just love their slightly cabbage-y and completely robust flavour. Perfect in these warm brussels sprouts sauté.

Worthy of note: This shredding and quick sautéing method is a fantastic way to eat these cruciferous veggies. You can really inject them with lots of flavour that permeates all through that tangle of vibrant, green confetti. They don’t even look like brussels sprouts when all is said and done; just a heap of lovely, warm, deep green shreds with crunchy pecans on top and little bright red flecks of smoky paprika, almost coleslaw-ish.You can mix in other greens too!

I used to make this all the time last winter when I wanted a light, quick and warming lunch. I would hurry home in the bleak city winters, chop up a few things, heat up the pan, toss it all in and finish up with a splash of apple cider vinegar and some chickpeas. I actually started to crave it regularly after a while… Brussels sprouts cravings! How about that!

Two images show outer brussels sprout leaves and sliced brussels sprouts on a cutting board.

Warm Brussels Sprouts Sauté with Smoked Paprika & Pecans

Warm brussels sprouts sauté with pecans and smoked paprika is a wholesome and flavourful fall or winter side dish that comes together fast.
No ratings yet
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings 4

Ingredients

  • 1 tablespoon olive oil
  • 1 small shallot, halved and thinly sliced
  • 1 clove garlic, minced
  • ½ teaspoon smoked paprika
  • 1 lb (454 grams) brussels sprouts, halved and sliced
  • sea salt and ground black pepper, to taste
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons maple syrup
  • ¼ cup pecans, toasted and roughly chopped

Notes

  • Keep your eye on the shreds in the pan once they turn bright green!
  • And if you don’t have smoked paprika, use regular! It will still be delicious.

Instructions

  • Heat the oil in a large sauté pan over medium heat. Add the sliced shallot and sauté until soft ans translucent, about 5 minutes. Add the garlic and smoked paprika and stir until fragrant, about 1 minute.
  • Add the shredded brussels sprouts and a splash of water. Stir and lift with tongs quickly until the shreds start to wilt just a bit and the colour has darkened. Season with salt and pepper. Add the apple cider vinegar and stir again. When the shreds are bright green and a bit limp (takes about 3-4 minutes), remove from the heat. Add the maple syrup and stir to combine.
  • Transfer warm mixture to a serving plate and garnish with chopped pecans.
16/09/2011 (Last Updated 23/02/2024)
Posted in: autumn, bitter, earthy, gluten free, grain-free, holidays, salty, side dish, smoky, sour, vegan, winter

8 comments

Recipe Rating




  • SG

    How sweet does this end up? I tend to prefer bright acidic flavors for vegetables, rather than sweet ones. I’m wondering if I reduce or eliminate the maple syrup if this will still work? Thanks.

    • Laura Wright

      Hey SG, you can eliminate the maple syrup entirely if you want! Sometimes I find brussels sprouts have their own special “sweetness” when cooked, so you might not even need/want the maple syrup. You can always taste as you go and see what works for you :)
      -L

  • chris

    How are you shredding the brussels?

    • Laura Wright

      Hi Chris, I just cut the brussels sprouts in half and then slice the halves finely into shreds.
      -L

  • Jeanne @ www.saltinthecity.com

    This looks too fun to pass up! I’ve been planning to do some Brussels sprouts experimenting in the kitchen these next few days before Thanksgiving…this recipe will now certainly be part of the experimentation and is in the running for a new dish at our table this year.

    • Laura

      Brussels sprouts experimentation sounds way too yummy. Have fun :)

  • Moira

    This looks amazing – can’t wait to try it!

  • Genevieve

    I just made this for dinner the last two nights in a row (topped with some caramelized tofu). It looked so good in your photos, and it tasted even better – a perfect Fall meal! This is only the second recipe I’ve ever tried with brussel sprouts, and I still can’t get over how good they can be!