Smoked paprika gives these roasted Brussels sprouts a subtle, smoky flavor. Top with shavings of Parmigiano-Reggiano (or any other favorite hard cheese) for an easy but special side dish.

See Also

Cheesy Brussels Sprouts

Pecorino Cheese & Brussels Sprout Galette

Raw Brussels Sprouts Salad with Grated Cheese

Ingredients

• 1 pound Brussels sprouts, trimmed and cut into halves or thirds
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• 1/4 teaspoon kosher salt, plus more to taste
• Shavings of Parmigiano-Reggiano, Grana Padano or other hard cheese
•  

• Prep Time: 10 minutes
• Cook Time: 20 minutes

• Total Time: 30 minutes
• Yield: 4 servings

Preparation

Preheat oven to 400 F

On a large rimmed sheet pan, toss the Brussels sprouts with olive oil, smoked paprika and salt.

Roast for 20 minutes, or until sprouts are soft and browned.

Add more salt to taste if needed. Top with shavings of cheese and serve.

Paprika

Paprika is made by grinding sweet red pepper pods into a powder. On store shelves you'll notice a variety of different types of paprika. The flavor can be very mild, pungent, spicy or smoky.

A great deal of paprika comes from Spain, and paprika (pimentón)  is used as a flavoring in many Spanish dishes.Hungarian paprika is also well-known and plays a huge role in Hungarian cuisine. Paprika is also made in California.

Paprika sold in many grocery stores can be so mild that it lacks any flavor at all. Try to buy paprika at a spice shop or from a smaller Spanish or Hungarian or gourmet market. You'll be rewarded with paprika that has real flavor.

Regular Paprika: Most often sold from large grocery stores, this paprika has very little flavor and is mostly used to add red color to stews, deviled eggs and other dishes.

Hungarian Paprika: The flavor ranges from sweet and mild to pungent to spicy. Read a detailed description of Hungarian paprika here.

Spanish Paprika: The most commonly seen types of Spanish paprika are dulce (sweet and mild) agridulce (bittersweet and medium hot) and picante (hot). Smoked paprikais made when the chiles are dried over wood fires before being ground.