Brussels Sprouts with Chorizo

Name: Brussels Sprouts with Chorizo
Total time: PT0D0H0M
Yield: serves 4
Ingredients: Kosher salt, to taste; 1 lb. Brussels sprouts, trimmed and halved lengthwise; 2 tbsp. extra-virgin olive oil; 6 oz. cured Spanish chorizo, quartered lengthwise and cut crosswise into 1/4" slices; 1 ⁄ 2 small yellow onion, roughly chopped; 2 cloves garlic, finely chopped; Freshly ground black pepper, to taste

Serves
serves 4

ANDRE BARANOWSKI

Chorizo is a natural partner for Brussels sprouts; its spiciness complements the vegetable's earthy flavor.

Ingredients

Kosher salt, to taste
1 lb. Brussels sprouts, trimmed and halved lengthwise
2 tbsp. extra-virgin olive oil
6 oz. cured Spanish chorizo, quartered lengthwise and cut crosswise into 1/4" slices
¹⁄₂ small yellow onion, roughly chopped
2 cloves garlic, finely chopped
Freshly ground black pepper, to taste

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Instructions

Step 1

Heat a 6-qt. pot of salted water to a boil. Add the Brussels sprouts and cook until just tender, 6 minutes. Using a slotted spoon, transfer Brussels sprouts to a bowl of ice water; let sit for 5 minutes. Drain Brussels sprouts and pat dry with paper towels; set aside.

Step 2

Heat 1 tbsp. of the oil in a 12" cast-iron skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Add the onions and cook, stirring occasionally, until golden brown and soft, about 8 minutes. Add the garlic and cook until soft, about 2 more minutes. Transfer chorizo mixture to a bowl. Increase heat to high and add the remaining oil and the reserved Brussels sprouts; cook, flipping once or twice, until the Brussels sprouts are browned and tender, about 8 minutes. Stir in the reserved chorizo mixture and season with salt and pepper.

Heat a 6-qt. pot of salted water to a boil. Add the Brussels sprouts and cook until just tender, 6 minutes. Using a slotted spoon, transfer Brussels sprouts to a bowl of ice water; let sit for 5 minutes. Drain Brussels sprouts and pat dry with paper towels; set aside.
Heat 1 tbsp. of the oil in a 12" cast-iron skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Add the onions and cook, stirring occasionally, until golden brown and soft, about 8 minutes. Add the garlic and cook until soft, about 2 more minutes. Transfer chorizo mixture to a bowl. Increase heat to high and add the remaining oil and the reserved Brussels sprouts; cook, flipping once or twice, until the Brussels sprouts are browned and tender, about 8 minutes. Stir in the reserved chorizo mixture and season with salt and pepper.