Brussels Sprouts With Chorizo
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.
- Ready In:
- 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
- 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.
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What a great flavor combination! I used two 10oz boxes of frozen sprouts in place of the fresh ones, and I nuked them per package instructions rather than boiling them. In hindsight, I think I would have cut the total cooking time for the chorizo a little bit, because my chorizo was a bit crispier than I prefer by the time my onions and garlic were finished. No big deal, though, because the finished product tasted great regardless. This will be a definite add-on to my veggie side rotation, thanks for posting! Made for PAC Spring '10 :)