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
How to Make It
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.
I love Spanish chorizo. I often cut it up saute and have it with potatoes and/or eggs. This kind of chorizo is perfect for Brussel Sprouts. I like the addition of a smoky paprika also but there is sufficient garlic in the chorizo for us. : )
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