Brussels Sprouts and Chorizo can be a side dish or an easy weeknight meal.

I love making brussels sprouts and chorizo as a side dish or, on a busy weeknight, I add some crumbled feta or goat cheese and have a quick dinner.

Some nights Rick is working late and it is just me for dinner so I make something quick and easy for myself. This Brussels Sprouts and Chorizo is one of those dishes that I threw together using what I had in the refrigerator and now I make it all the time. Don’t you love it when that happens?

I love making brussels sprouts and chorizo as a side dish or, on a busy weeknight, I add some crumbled feta or goat cheese and have a quick dinner.

Brussels sprouts are one of the vegetables I always have on my grocery list. I usually make it with bacon but I’m lucky enough to have a Portuguese bestie and Melinda always makes sure I get some of her family’s homemade chorizo. So, one night when it was just me I decided to try something new and substituted chorizo for the bacon. I wouldn’t have thought anything could beat bacon but I love the spicy flavor that the chorizo adds to the dish.

I love making brussels sprouts and chorizo as a side dish or, on a busy weeknight, I add some crumbled feta or goat cheese and have a quick dinner.

I diced up the chorizo into small pieces before sautéing it to render out some of the fat and crisp it up a little. If I was using bacon I would cook the Brussels sprouts in the bacon grease but chorizo is made with paprika and that dark red comes out when you sauté it. The Brussels sprouts get red and muddy looking  if you cook them in the chorizo grease so I cook the chorizo first then put it aside and wipe out the skillet before adding some butter and the Brussels sprouts. Once my sprouts are cooked I add the chorizo back in and cook it all together for a few minutes before serving. You don’t *have* to do that, you can cook it all together from the start, but the extra step is worth it.

I love making brussels sprouts and chorizo as a side dish or, on a busy weeknight, I add some crumbled feta or goat cheese and have a quick dinner.

The dish only takes 15-20 minutes so it is a great side dish for the family, or if you are on your own for the evening, add a little feta or goat cheese and make it your meal. If you’re on the fence about Brussels sprouts this recipe is going to win you over. I never thought I would say this but forget bacon, chorizo is there it’s at!

Servings: 2
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Brussels Sprouts and Chorizo

Spicy chorizo with sauteed brussels sprouts is a quick weeknight meal or a side dish for the family.
Print Recipe
5 from 1 vote

Ingredients

  • 3 c Brussels Sprouts, thinly sliced
  • 4 oz. Spanish or Portuguese Chorizo
  • 2 Tbsp Butter
  • Salt
  • Pepper

Instructions

  • Dice up the chorizo and saute it to render out the fat and crisp it up, 5-7 minutes.
  • Put chorizo to the side and wipe out the skillet before adding the butter and Brussels sprouts.
  • Saute Brussels sprouts until they have softened.
  • Add chorizo back to the pan and cook together for 2 minutes.
  • Salt and pepper to taste.
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Side

 

I love making brussels sprouts and chorizo as a side dish or, on a busy weeknight, I add some crumbled feta or goat cheese and have a quick dinner.

kat

 

 

 

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