Sauteed Brussels Sprouts With Smoked Paprika Creme

Brussels sprouts are sauteed in butter, then roasted tomato and drizzled with a smoked paprika cream. This recipe comes from the Firefly Bistro in South Pasadena, California.

• Ready In: 30 mins
• Serves: 2

Ingredients

• Smoked paprika creme

• 1⁄4 cup sour cream
• 2  tablespoons heavy cream
• 1  teaspoon  smoked paprika
• 1⁄8 teaspoon salt (to taste)
•  milk, if needed

• Brussels sprouts and assembly

• 1  tomatoes
• 4  slices baguette
•  olive oil
•  kosher salt
• 4  tablespoons butter, divided
• 1 1⁄2 cups Brussels sprouts, trimmed and quartered
• 3  green onions, cut crosswise on the bias into 1-inch pieces

Directions

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.