Recipe by Chez Loieur
Chorizo is a great partner for the sprouts! The spiciness of the chorizo and the earthiness of the brussels sprouts works wonderfully together. Adapted from Saveur.
Top Review by rpgaymer
I was just about to post this recipe myself, but you beat me to it. Instead of the cured chorizo, I make this with a pound of homemade lean turkey chroizo, and serve the dish over brown rice. It makes for a great, easy-to-prepare meal.
- kosher salt, to taste
- 1 lb Brussels sprout, trimmed and halved lengthwise
- 2 tablespoons olive oil
- 6 ounces cured spanish chorizo, quartered lengthwise and cut into 1/4-inch slices
- 1⁄2 small yellow onion, chopped
- 2 garlic cloves, chopped
- fresh ground black pepper, to taste
Directions See How It's Made
- 1. Heat a 6-qt. pot of salted water to a boil. Add the Brussels sprouts and cook until just tender, 6 minutes. Using a slotted spoon, transfer Brussels sprouts to a bowl of ice water; let sit for 5 minutes. Drain Brussels sprouts and pat dry with paper towels; set aside.
- 2. Heat 1 tablespoons of the oil in a 12" cast-iron skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Add the onions and cook, stirring occasionally, until golden brown and soft, about 8 minutes. Add the garlic and cook until soft, about 2 more minutes. Transfer chorizo mixture to a bowl. Increase heat to high and add the remaining oil and the reserved Brussels sprouts; cook, flipping once or twice, until the Brussels sprouts are browned and tender, about 8 minutes. Stir in the reserved chorizo mixture and season with salt and pepper.