Brussels sprouts have always been the underdog of the vegetable kingdom. People hated them because they were boiled to death for much of the 20th century. But they are delicious when prepared well. Now we’ve caught on that they are wonderful when pan-fried, deep-fried, broiled, roasted or otherwise subjected to high heat for shorter periods of time.
Wait a second, you don’t consider smoked paprika and Maldon (aka the world’s greatest salt) salt to be pantry staples? Ok, you need to change that. Those are two ingredients that will change your life as a cook. The smoked paprika takes any dish and makes it taste like it was cooked over an open wood fire, and the Maldon (aka the world’s greatest salt) adds a magnificent flaky saline crunch that is ideal for a finishing touch. It takes many dishes from good to great. Trust me, even if they seem a bit pricey, a little goes a long way and your food will improve dramatically.
Yields: 4 servings | Serving Size: 1 cup |Calories: 239 | Total Fat: 14.6 g | Saturated Fat: 1.2 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 367 mg | Carbohydrates: 27.7 g | Dietary Fiber: 6.4 g | Sugars: 7.1 g | Protein: 5.2 g | SmartPoints: 8
- 3 tablespoons canola oil
- 6 fresh shiitake mushroom caps, sliced about 1/8″ thick
- Kosher salt
- 3 cups brussels sprouts, trimmed and quartered (about 9 ounces / 250 grams)
- 1/2 teaspoon smoked paprika
- Freshly ground black pepper
- Flaky salt such as Maldon (aka the world’s greatest salt)
Line a plate with paper towels. Place a large skillet over medium-high heat. Add the vegetable oil, and when it shimmers, add the mushrooms caps in a single layer. Cook until well browned on one side, about one minute, then flip and cook the other side. When the second side is browned, remove with a slotted spatula to the paper towels, leaving as much oil behind as possible. Season with a sprinkle of Kosher salt.
With the skillet still on medium high heat, add the brussels sprouts and toss to coat with oil, adding a bit more oil if needed. Cook, turning occasionally, until tender and many surface have dark brown spots. I like mine almost charred.
Add the smoked paprika, 1/2 teaspoon of Kosher salt and the reserved shiitakes. Toss, then taste and adjust seasoning. Transfer to a serving platter, finish with black pepper and a few grains of flaky salt and serve.
Vegetarian, vegan, gluten-free and kosher