Smoky Brussels sprouts and onion from The Heart of the Plate: Vegetarian Recipes for a New Generation by Mollie Katzen

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Notes about this recipe

  • lholtzman on November 14, 2025

    This was delicious. I’m not convinced the step of boiling the Brussels sprouts is necessary though. If that step is eliminated, these would be really quick to make and one less dish to clean. I made these in a cast iron skillet because it gives a nice char.

  • Rinshin on January 15, 2022

    This was very quick and satisfyingly good. However, I over-browned the sprouts too much so best to keep eye on how the bottoms of sprouts are browning. Maybe my heat was too high. By over-browning, I lost some of the nuance of smoked paprika in olive oil coming through more. For me, 4 min initial blanching works instead of 3 or 5 min. Definitely a repeat with better browning technique. Posting photo to show over-browning results of mine but we still enjoyed it very much. The recipe at https://www.gardenista.com/posts/recipe-mollie-katzens-smoky-brussels-sprouts-and-onion/

  • twoyolks on October 23, 2017

    Nice but I like more crispiness to my Brussels sprouts.

  • Waderu on February 05, 2014

    This was amazing...i used it for a filling with phyllo dough and a blue cheese sauce, but could easily have eaten the entire dish on its own. The par boiling made it lose its shape a bit, but great.

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