Warm Brussels Sprouts Sauté with Smoked Paprika & Pecans

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Prep Time 15

Cook Time 15

Total Time 30

Servings

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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.

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