Brussels Sprouts Bravas with Pine Nuts

Serves 4 as a side.

Brussels sprouts are bold enough to pair nicely with the assertive flavor of a not-too-spicy bravas-style sauce.

1 pound Brussels sprouts, trimmed
1/2 cup finely diced onion
2 tablespoons + 1/4 cup olive oil
2 teaspoons Chili Today!
2 teaspoon smoked paprika, divided
1 tablespoon finely minced garlic
1 cup diced tomato with juices
1/4 cup minced parsley
1 teaspoon finely minced lemon peel*
Sea salt, to taste
2 teaspoons fresh lemon juice, divided
3 tablespoons toasted pine nuts

Cut the Brussels sprouts in half lengthwise. Set a large skillet over medium-high heat and add the sprouts plus 2 tablespoons of water. Cover the skillet, let the sprouts steam for 2–3 minutes. Remove the cover and let any remaining water evaporate before adding 2 tablespoons of oil and a pinch of salt. Shake the skillet to distribute the oil, then replace the cover and cook undisturbed for 3-4 minutes. Uncover and cook for another couple of minutes, stirring or shaking/tossing the sprouts, which will be tender (but not mushy) and have browned edges. Transfer the sprouts to a bowl, set aside.

Return the pan to the heat and add remaining 1/4 cup of oil and the onions, sauté for a minute or two. Add the Chili Today!, garlic, 1 teaspoon of paprika, and a big pinch of salt, cook for about 2 minutes. Add the tomatoes. Reduce the heat a little so that the sauce is simmering

Cook for about five minutes, stirring and breaking up the tomatoes — the sauce will thicken, darken, and become glossy.

Add the cooked sprouts to the skillet and stir gently to coat them with sauce. Fold in the parsley, lemon peel, and 1 teaspoon of the lemon juice. Take a taste to be sure that the sauce is well seasoned, add salt if needed.

Mound the saucy sprouts on a serving dish, sprinkle with the remaining lemon juice and paprika. Garnish with a scattering of pine nuts on top. Serve hot or at room temperature.

*Use a vegetable peeler to cut three thin strips of peel, lengthwise from the lemon. (The strips should be mostly yellow with very little white pith on them.) Cut these strips in a very thin julienne, then cut the julienne crosswise into tiny bits. You should net about a teaspoon of finely minced peel.