Brussels Sprouts With Chorizo

Name: Brussels Sprouts With Chorizo
Total time: 20 min
Yield: 6 servings
Cuisine: mediterranean, spanish
Ingredients: 2 tablespoons extra-virgin olive oil; 8 ounces fresh, soft Spanish chorizo, chopped in 1/2-inch pieces; 1 1/2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick; Salt and pepper; 3 garlic cloves, minced; 1/2 teaspoon pimentón (Spanish smoked paprika), picante (hot) or dulce (sweet); 2 tablespoons roughly chopped parsley

By David Tanis

Total Time: 20 minutes
Rating: 4(335)
Comments: Read comments

Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered. Here, flavorful Spanish chorizo and smoky pimentón complement and enhance the stalwart vegetable. They play beautifully together. Use fresh, soft chorizo, not the aged salami-like kind.

Featured in: Same Vegetables, New Flavors

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Ingredients

Yield:6 servings

2tablespoons extra-virgin olive oil
8ounces fresh, soft Spanish chorizo, chopped in ½-inch pieces
1½pounds brussels sprouts, trimmed and sliced ¼-inch thick
Salt and pepper
3garlic cloves, minced
½teaspoon pimentón (Spanish smoked paprika), picante (hot) or dulce (sweet)
2tablespoons roughly chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
In a wide skillet, warm olive oil over medium-high heat until hot but not smoking. Add chorizo and let sizzle for a minute or so, until it releases some of its fat.
Step 2
Mash chorizo with a wooden spoon, encouraging it to crumble. Cook, stirring, until slightly browned, about 2 minutes more. Use a slotted spoon to remove chorizo and set aside. Leave oil bubbling in skillet.
Step 3
Add brussels sprouts to the skillet, and season generously with salt and pepper. Raise heat to high and cook, stirring, until sprouts are tender and lightly browned, about 10 minutes. Reduce heat if needed to prevent scorching.
Step 4
Add garlic and pimentón and stir to coat. Return chorizo to pan and cook, stirring, 2 minutes more. Sprinkle with parsley and transfer to a serving dish. Serve hot.

Ratings

4 out of 5

335 user ratings

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Comments

Alex L7 years ago

this is not a vegetarian dish. so why are so many vegetarians commenting, that's definitely not what I want to read, and it's so, so tiresome.

Sandra7 years ago

Trader Joe's has a great soy chorizo that I use as meatless chorizo replacement.

Cian7 years ago

It is a recipe which relies on sausage as its main ingredient. There are many delicious vegetarian recipes for pan-fried brussels sprouts and I suggest you look for those. Vegetarian cooking is best when it is not trying to mimic meat dishes. The proliferation of highly-processed food items, such as soy chorizo, just so people can avoid meat but also eat something meat-like, means that people aren't getting the health benefits of vegetarian eating.

Pat7 months ago

I used Mexican chorizo. This was excellent. We had it with Parmesan polenta.

audeter11 months ago

I felt the ratio of Brussels sprouts to chorizo was off. I’d cut to 4oz.

jill goddard3 years ago

Cook up some pasta, your choice, toss it in with a little stock and top with Parmesan.. all in one meal. So flavorful

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