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Braised Brussels Sprouts with Chorizo and Garlic

Photo: Jennifer Causey; Styling: Missie Neville Crawford


Serves 4 (serving size: 1/2 cup)

Turn almost any side into a hearty one by adding chorizo. The meaty addition will make your Brussels stand out amongst the crowd for their garlicky wow factor.


  • 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
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup unsalted chicken stock

Nutrition Information

  • calories 127
  • fat 7.6 g
  • satfat 1.7 g
  • monofat 4.6 g
  • polyfat 0.9 g
  • sodium 245 mg

How to Make It

  1. 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.