OK. I know that title may not sound that appealing to most of you. I know many of us would not equate "brussels sprouts" with "delicious".
But it is time to make a change, my friends. Brussels sprouts, when prepared well, can be sublime. And I love, love, love using recipes that only use the leaves of the brussels sprouts (less room for error).
These brussels sprouts are mixed with diced, smokey onions that have been sauteed with smoky paprika.
Let me also stress how important it is to use a good paprika. I am embarrassed to admit it, but I once used a paprika I bought at... ... ... CVS. For months. It was a dollar.
I was in a bind! I needed paprika and I couldn't find a grocery store!
Wow. I'm embarrassed.
Well. Needless to say, that paprika did not have much flavor. I replaced it with a much better, much more expensive jar of paprika and my life has never been the same.
Back to my description. Where was I? Ah, yes. These brussels sprouts are mixed with diced, smokey onions that have been sauteed with smoky paprika. The slightly tender leaves still hold a little bit of their crispness and provide a pleasing texture. The mixture is then put atop a crisp toast that is covered in melted, sharp cheddar cheese. The result taste is complex and surprising and phenomenally good. Jack and I couldn't get enough of these. I will definitely make this again and again...with real paprika.
Never again will I buy my spices from CVS Pharmacy!
Brussels Sprouts with Smoky Onions on Cheddar Toast adapted from Food and Wine Magazine
1 pound brussels sprouts, thinly sliced lengthwise
2 tablespoons extra virgin olive oil
1 large onion, finely diced
Salt and freshly ground black pepper
1 1/2 teaspoons sweet smoked paprika
4 slices of multi-grain bread, toasted
4 ounces extra-sharp cheddar cheese, thinly sliced
Preheat oven to 350F. In a pot of boiling, salted water, cook brussels sprout leaves until they are just tender, about 5 minutes. Drain and pat dry.
Meanwhile, heat the olive oil in a large skillet. Add the onion, season with salt and pepper, and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes. Add the paprika, cover and cook on low heat, stirring frequently, until the onion is just tender, about 10 minutes; add a little water if it dries out.
Add the brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.
Arrange the toasts on a baking sheet, top with cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve.