Ingredients
1 lb. Brussels sprouts
2 tbsp. extra-virgin olive oil
1 large onion
Salt and freshly ground pepper
1 tsp. sweet smoked paprika
4 slice of multigrain bread
4 oz. extra-sharp Cheddar cheese
Preparation
Step 1Preheat the oven to 350 degrees F. In a saucepan of boiling salted water, cook the brussels sprouts until they are just tender, about 5 minutes. Drain and pat dry.Step 2Meanwhile, 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 over low heat, stirring frequently, until the onion is tender, about 10 minutes; add a little water if the onion dries out.Step 3Add the brussels sprouts to the skillet and cook until tender throughout, about 5 minutes. Season with salt and pepper.Step 4Arrange the toasts on a baking sheet and top with the cheddar. Bake for 2 minutes, until the cheese is melted; mound the brussels sprouts and onions on top and serve.
