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Paprika Roasted Brussels Sprouts with Prosciutto and Pimentón Aioli
Prep Time
20 mins
Cook Time
25 mins

This paprika roasted Brussels sprout salad with crispy prosciutto and a smoky, rich pimentón aioli is lovely served as a shared small plate or a dinnertime side.

I topped my salad with crispy prosciutto, but it can easily be left off.

This recipe makes use of spicy and smoked paprika (aka pimentón). If you prefer less heat, swap in sweet paprika.

Recipe Type: Appetizer, Side Dish
Keyword: roasted brussels sprout salad
Makes: 6 servings
Author: Elizabeth Stark
  • 1 1/2 pounds Brussels sprouts (preferably ones cut right off the stalk – they're fresher and keep better)
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
  • 1 large lemon, zested and then cut into wedges
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon spicy paprika
  • 1/2 teaspoon smoked paprika (aka pimentón)
  • 1/4 teaspoon garlic powder
  • 4 ounces prosciutto
  • 1 batch pimentón aioli, recipe here
  1. Preheat the oven to 400 degrees F. Halve the sprouts, or if they're very large, quarter them.
  2. On a rimmed baking sheet, toss the sprouts with 2 tablespoons olive oil, lemon zest (reserve a little bit for plating), sea salt, paprikas, and garlic powder. Turn the sprouts so that they're all cut side up. (I know this step feels fussy, but it really helps them cook properly.) Roast sprouts 20 minutes. Then flip so they're all facing cut side down, and roast 5 - 10 minutes longer or just until the cut side is starting to brown on the edges.
  3. While the sprouts roast, make the aioli and crisp the prosciutto, if using.
  4. To crisp the prosciutto, heat a small skillet over medium/medium-high heat. Add a drizzle of olive oil and then enough prosciutto to fill the pan. Cook on both sides, just until golden, 1 - 2 minutes. Set on a paper towel lined plate to cool. Repeat until all the prosciutto has been fried. Once it's cool, cut into strips.
  5. Arrange the warm Brussels sprouts on a plate or platter, toss with prosciutto and reserved lemon zest, and serve with generous dollop of aioli.