Heat a large skillet over medium heat. Add olive oil, Brussels sprouts, and season with salt and pepper. Add water, stir, and cover skillet. Cook for 3 minutes, covered.
Remove the cover, add shallots and smoked paprika. Stir well to coat. Cook uncovered, stirring occasionally, for 5 to 6 minutes or until desired tenderness.
Stir in thyme and serve immediately.
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Notes
This recipe is Whole30, keto, vegan, and vegetarian compliant.
Refrigerate leftover Brussels sprouts for up to 4 days in a covered container. Try not to overheat them when reheating.