Sauteed Brussels Sprouts With Smoked Paprika Creme

Name: Sauteed Brussels Sprouts With Smoked Paprika Creme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup sour cream; 2 tablespoons heavy cream; 1 teaspoon smoked paprika; ⅛ teaspoon salt (to taste); milk, if needed; 1 tomatoes; 4 slices baguette; olive oil; kosher salt; 4 tablespoons butter, divided; 1 ½ cups Brussels sprouts, trimmed and quartered; 3 green onions, cut crosswise on the bias into 1-inch pieces

Servings: persons

¼ cup sour cream
2 tablespoons heavy cream
1 teaspoon smoked paprika
⅛ teaspoon salt (to taste)
milk, if needed
1 tomatoes
4 slices baguette
olive oil
kosher salt
4 tablespoons butter, divided
1 ½ cups Brussels sprouts, trimmed and quartered
3 green onions, cut crosswise on the bias into 1-inch pieces

1
In a medium bowl, whisk together sour cream, heavy cream, smoked paprika and a little salt; taste and adjust seasonings.
2
If desired, thin with milk, 1 tablespoon at a time, so that the mixture has a sauce-like consistency.
3
Next, char the tomato on all sides using a grill pan or grill on medium-high heat; all sides should be blackened and blistered.
4
Once cool enough to handle, crush the tomato.
5
Meanwhile, brush the bread slices with olive oil and season with salt; toast lightly, on both sides, on the grill or grill pan.
6
Now heat a skillet over medium heat, add half the butter, 1/4 teaspoon salt, and the Brussels sprouts; saute until the sprouts begin to brown, stirring or shaking the pan frequently, about 4 minutes.
7
Add 1 tablespoon butter and continue cooking until the sprouts are golden, about 3 minutes; add remaining butter, a pinch of salt, toss.
8
Toss in the green onions and stir in the crushed tomato.
9
By now the sprouts should be a rich golden to deep brown color on all sides; the tomato sauce should not be to soupy (let it cook down a few minutes and thicken).
10
To serve: divide the baguette slices to two serving dishes, spoon on the Brussels sprouts, and drizzle with the paprika cream.

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: ¼ cup sour cream, 2 tablespoons heavy cream, 1 teaspoon smoked paprika, ⅛ teaspoon salt (to taste), and more.

Yes, Sauteed Brussels Sprouts With Smoked Paprika Creme falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!