Carmelized Brussel Sprouts and Chorizo
Here's my take on Brussel Sprouts: they smell like picked gym socks and have the texture of a frog. Many a time I have choked down a serving a brussel sprouts at Thanksgiving dinner to avoid being rude. Last year was the most vomitous year ever. And so, armed with stinky sock breath, I decided to volunteer to bring the brussel sprouts to Thanksgiving next year and find a way to make them edible. Well...suffice it to say that I make this recipe regularly and have to watch myself so I leave some for the rest of the family... Whether you love the sprouts or not, I can promise you that this is the best way to cook them. Period.
- 6 ounces chorizo
- 1 lb brussels sprouts
- 1 Tbsp olive oil
- Remove chorizo from the casings and fry in a medium saute pan until fully cooked.
- Meanwhile, clean and trim the brussels sprouts and cut them into quarters.
- When the chorizo is cooked, remove from the pan and set aside.
- Making sure your pan is hot, drop in the brussels sprouts and stir to coat in the chorizo grease. Cook for about 8 - 10 minutes, tossing occasionally to make sure they don't burn - but not too much or they won't get nicely caramelized which is key to the flavor your looking for. Add the chorizo back to the pan along with the olive oil and cook for another 2 minutes until all of the flavors have blended.
- Taste and add salt and pepper if you'd like. The chorizo is so flavorful that I found no additional seasoning was needed but that's strictly a matter of personal preference so be sure to taste and adjust before serving.
- Serve with a smile!