Brussels Sprouts With Chorizo |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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:
1. 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. 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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