Since there’s a touch of sugar in this recipe, stir the Brussels sprouts often to prevent burning. If you’re feeling extra decadent, top this side with a little grated Manchego cheese.
Heat 1 Tbsp. olive oil in a large skillet over medium-high. Add 1 lb. trimmed and halved Brussels sprouts; cook, stirring often, until browned, 10 to 12 minutes. Add 1 Tbsp. chopped garlic, 2 tsp. light brown sugar, 1 tsp. smoked paprika, and 1/4 tsp. kosher salt. Cook, stirring often, 1 minute; remove from heat. Stir in 3 Tbsp. apple cider vinegar. Sprinkle with 2 Tbsp. chopped salted smoked almonds.