Savory Sticky Chorizo Brussels Sprouts
Savory Sticky Chorizo Brussels Sprouts are an exquisite fusion of flavors that will elevate any meal. This dish combines the earthy, nutty taste of Brussels sprouts with the rich, spicy notes of chorizo, creating a delightful contrast that tantalizes the taste buds.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet
- Baking Sheet
- Saucepan
Ingredients
Main Ingredients
- 1 pound Brussels Sprouts Fresh, medium-sized sprouts, trimmed and halved.
- 8 ounces Chorizo Fresh chorizo sausage, not too oily.
- 2 tablespoons Olive Oil Extra virgin olive oil for roasting.
- 2 tablespoons Honey For sweetness and sticky glaze.
- 3 cloves Garlic Minced for added flavor.
- 1 pinch Salt To taste.
- 1 pinch Black Pepper Freshly ground, to taste.
- 1 teaspoon Red Pepper Flakes Optional, for added heat.
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and trim the Brussels sprouts, cut off the stems, and halve them lengthwise.
- In a large mixing bowl, combine the halved Brussels sprouts with olive oil and toss until coated.
- Add minced garlic, salt, pepper, and red pepper flakes to the Brussels sprouts and mix well.
- In a skillet over medium heat, cook the chorizo for 5-7 minutes until crispy and browned.
- Add the Brussels sprouts to the skillet with the chorizo and stir to combine.
- Transfer the mixture onto a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, tossing halfway through.
- In a small saucepan, combine honey with a splash of water and heat until fluid.
- Drizzle the honey glaze over the roasted Brussels sprouts and toss gently to coat.
- Return to the oven for an additional 5 minutes to set the glaze.
- Let cool for a couple of minutes before serving.
Notes
For a vegetarian option, substitute chorizo with plant-based sausage or sautéed mushrooms. Add balsamic vinegar to the glaze for a tangy twist.