Pan Roasted Brussels Sprouts with Shiitakes and Smoked Paprika

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This recipe gives Brussels sprouts a reputation transformation!

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.

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Pan Roasted Brussels Sprouts with Shiitakes and Smoked Paprika

These flavorful pan-roasted brussel sprouts will have you coming back for more.
Yield 4 people
Serving Size 1 cup
Course Side Dish
Cuisine Universal


  • 3 tablespoons canola oil
  • 6 shiitake mushroom caps fresh, sliced about 1/8 inch thick
  • kosher salt
  • 3 cups brussels sprouts trimmed and quartered
  • 1/2 teaspoon smoked paprika
  • black pepper freshly ground
  • flaky salt such as Maldon


  • 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

Nutrition Information

Serving: 1cup | Calories: 135kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 271mg | Fiber: 4g | Sugar: 2g |
SmartPoints (Freestyle): 4
Keywords Gluten-Free, Plant-Based, Quick and Easy, Vegan

Have you made this recipe?
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This recipe is brought to you courtesy of Michael Natkin, author of the Herbivoracious Blog and Cookbook.

This post may include affiliate links.

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  1. I just made this recipe and it's AWESOME! I would however like the nutritional information on it. I'm counting WW PointsPlus and I'm not sure how to figure it with the vegetable oil. Help, please!

    1. i made it using olive oil and just counted it as my "healthy oils" on the WW points plus program.

    2. I agree!! It's hard to calculate cals, fat grams, pounts, or what ever you need without the info!! And always use olive, walnut, safflower or another healthy oil! Canola oil is NOT healthy since it is a GMO!!

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