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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.
Course: Side Dish
Cuisine: Universal
Keyword: Gluten-Free, Plant-Based, Quick and Easy, Vegan
Servings: 4 people
Calories: 135kcal


  • 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


Serving: 1cup | Calories: 135kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 271mg | Fiber: 4g | Sugar: 2g |
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4