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Brussels sprouts with Manchego cheese

Recipe by:Chef Oscar Cabezas
Teleferic Barcelona, Walnut Creek


  • 1 1/2 cups halved Brussels sprouts
    1 tsp. salt
    1 tsp. smoked paprika
    1/4 cup lemon juice
    1/4 cup honey
    2 tbsp. olive oil
    1/4 cup grated Manchego cheese
    Arugula sprouts, for garnish (optional)


Rinse Brussels sprouts under cool running water to remove any dirt, then peel away and discard any damaged or discolored leaves. Drop into a pot of boiling water—enough to cover completely—and boil for 5 minutes. Remove with a slotted spoon and drop into a bowl of iced water to halt the cooking process. Drain and pat dry with paper towels.

Meanwhile, combine salt and paprika in a small bowl. In a separate bowl, whisk together lemon juice and honey. Heat olive oil in a sauté pan. Place Brussels sprouts in pan and stir to coat evenly with oil. Season to taste with paprika salt and stir until salt is well incorporated. Stir in honey mixture until Brussels sprouts are well-coated. When Brussels sprouts are fork-tender, use a slotted spoon to transfer to a serving dish. Sprinkle with Manchego cheese and garnish with arugula sprouts, if you wish.

Serves 1 to 2

Califonia Bountiful