These Brussel sprouts with chorizo will have everyone at the table asking for seconds.A lot of people don’t like Brussel sprouts, and if you are one of them, I encourage you to try this recipe. You might actually change your mind!Serve them with any dish you want and enjoy!MORE+LESS-
Updated July 10, 2017
shallots, chopped into thin slices
lb Brussel sprouts, clean and cut in halves
Freshly ground pepper (optional)
In a large non-stick pan, cook the chorizo over medium-high heat until cooked. Drain the fat over paper towels.
Clean the pan with a paper towel. Add the olive oil and shallots, and sauté until fragrant, for about 2 minutes. Add the Brussel sprouts and cook over medium heat, stirring occasionally, until brown and slightly soft, for about 8 – 10 minutes.
Sprinkle the chorizo over the Brussel sprouts. Season with some ground black pepper, if you’d like. Serve immediately.
- You can use bacon or pancetta instead of chorizo.
Brussels Sprouts with Chorizo (Delicious Christmas Side Dish)
Brussels Sprouts with Chorizo
This brussels sprouts with chorizo recipe is probably my favourite way with sprouts. A touch of sweet, smoky, meaty, with hints of spice, these sprouts are going to rock your world!
Sauteed Brussel Sprouts with Chorizo
Sauteed Brussel Sprouts with Chorizo and Balsamic Glaze is one of my favorite side dishes during the holidays. That's saying a lot as I used to hate Brussel sprouts!
Maybe it's because when you think of Brussel Sprouts, you might think of a plain steamed tasteless side dish that your mother made you eat as a child. Thank goodness there are tastier Brussel sprout recipes.
Sautéed Brussel Sprouts
My wife loves Sauteed Brussel sprouts and has introduced me to different ways of eating this healthy vegetable. Some people consider this one of the world's healthiest vegetables, high in vitamin C and K and minerals. However, my recipe will be much less healthier after adding spicy chorizo sausages and a thick balsamic glaze! This is the best way to sauté brussel sprouts!
The Brussel Sprouts need to be steamed before we sauté them. It only takes about 5 minutes of steaming. This ensures they are starting to cook all the way through. Nobody likes eating uncooked, crunchy Brussel Sprouts. After they are steamed, you fry onions and mix in the chorizo. Everything tastes better with chorizo, see my Chorizo Lasagna recipe!
If you're cooking for a large dinner, you can easily double the recipe, as I'm sure this flavor combination will impress your family. I always buy my balsamic glaze, but you can make it at home by simmering balsamic vinegar with brown sugar or honey, as it reduces and thickens. This recipe is a great side dish that accompanies Parmesan Roasted Broccoli with Pine Nuts. Make your plate colorful!
These Sauteed Brussel Sprouts drizzled with balsamic glaze are so easy to make and full of flavor. A perfect side dish for your Christmas, Thanksgiving or holiday celebration table. Did I mention everything tastes better with Chorizo? Even Brussel Sprouts. Bon Appetit! Приятного аппетита!
This has become one of my go to side dishes. For everyday cooking I don't bother with the fresh thyme or almonds - the chorizo, garlic, and vinegar alone provide plenty of flavor. Peeling as many of the outer leaves off as you can is worth the extra effort. Some of them will wilt and some retain a bit of crunch, providing a great overall texture.
Epicurious needs to take more time with their article categories rather than just grabbing a bunch of recipes and putting a catchy heading on them. This was listed as a potluck side - how many hostesses do you know want to have a guest sautéing their veg, last minute as even the intro to the article suggests.
Served as a warm salad or side, this is a complex, sophisticated recipe that gets "wows." Do peel the leaves off the sprouts a few quick wacks with a knife from the stem side of each sprout, followed by a quick separation, does the trick. The inner-most leaves can be chopped or left alone. All in all, a great "sprouts are the new kale" recipe!
The flavors are great together and the results are delicious. But - I will not in the future remove the leaves from a brussel sprout. It's very labor intensive. Hopefully the tastes will be equally good without the labor of removing individual brussel sprout leaves.
Love, love, love - huge fan of Brussels - recently have been eating them raw in salads, but wanted a cooked version for turkey day - wow these did not disappoint. Great flavor and consistency. Must do for Thanksgiving if you are a fan of brussels sprouts.
Delicious! Watch the cooking time on the chorizo- depending on how thinly you slice, it gets crispy quickly and continues to cook once you remove it from the skillet. I would also use the same amount of ingredients with 1-1.5 brussels- it was lacking some flavor. This may be because I wound up with more brussels since I threw them in the cuisinart slicer instead of de-leafing. But yum!
Delicious but labor intensive. I won't make this for Thanksgiving. but for another occasion, yes!
- 1 teaspoon plus 1 tablespoon olive oil, divided
- 1 ounce Spanish chorizo, diced
- 1 pound medium Brussels sprouts, trimmed and halved
- 1 tablespoon minced garlic
- ½ teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup unsalted chicken stock
Heat 1 teaspoon olive oil in a nonstick skillet over medium heat. Add chorizo cook 3 minutes, stirring occasionally. Transfer to a plate. Add 1 tablespoon olive oil and Brussels sprouts to pan, cut side down. Cook 3 minutes, without stirring. Stir in minced garlic cook 1 minute. Stir in paprika, salt, and pepper. Add chicken stock cover partially, and cook 3 minutes. Stir in chorizo.