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Warm Brussels Sprouts Sauté with Smoked Paprika & Pecans

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
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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

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.

Recipe 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.
Warm brussels sprouts sauté with pecans and smoked paprika is a wholesome and flavourful fall or winter side dish that comes together fast.