Look for quince paste with specialty cheeses at well-stocked supermarkets.
Set a large rimmed baking sheet in the oven to preheat for 5 minutes.
Toss Brussels sprouts with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
Arrange the Brussels sprouts, cut-side down, on the preheated baking sheet.
Roast until browned and tender, stirring once halfway through, 20 to 25 minutes.
Bring to a simmer over medium heat, stirring to melt the quince paste.
Cook until syrupy, about 5 minutes.
Remove from heat and stir in paprika and the remaining 1/4 teaspoon each salt and pepper.
Cover to keep warm.
Serve topped with lemon zest and the remaining 2 tablespoons mint (or basil).
Tips
To make ahead: Refrigerate sauce (Step 3) for up to 1 week.
Reheat before using, adding a few tablespoons of water to thin it if necessary.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
