Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

Laraine Perri
Recipe by Cooking Light November 2015

Gallery

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

Yield:
Serves 4 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

127 calories; fat 7.6g; saturated fat 1.7g; mono fat 4.6g; poly fat 0.9g; sodium 245mg.
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