Smoked paprika and candy crimson onion pair with hearty Brussels Sprouts on this easy, oil-free, plant-based aspect dish.
1 small crimson onion
1 tsp smoked paprika
1 ½ kilos Brussels Sprouts
Salt and pepper
- Preheat a large pan over excessive warmth. Use cast-iron, if attainable.
- Peel, halve, and thinly slice the crimson onion.
- As soon as your pan is extremely sizzling, add the crimson onion in a single layer. Add the smoked paprika on high.
- Depart the onions alone and let brown for about 5 minutes.
- In the meantime, trim the bottoms from the Brussels Sprouts and reduce in half. Permit the outer leaves to fall off and discard (these are sometimes bitter). Wash the halved Brussels to take away any grit.
- As soon as the onions begin to brown, stir and proceed cooking till well-browned, one other 5 minutes or so.
Transfer the onions to the aspect of the pan.
- Add the halved Brussels Sprouts to the pan and unfold as near a single layer as you’ll be able to. Permit the Brussels to char for a few minutes earlier than stirring.
- When the Brussels brown on one aspect, stir and proceed cooking till all of them have slightly little bit of shade. Stir incessantly to stop burning.
- After about 5 minutes, add 1 cup of water to the Brussels. The steam ought to end cooking them. If they’re greater, although, they could take longer so add extra water to stop burning.
- Season with salt and pepper and serve.
For a fair sweeter twist, use 2 shallots as an alternative of the crimson onion. You too can make this with cauliflower florets or Cipollini onions as an alternative of the Brussels.