Brussels Sprouts with Chorizo
Chorizo is a natural partner for Brussels sprouts; its spiciness complements the vegetable's earthy flavor.
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Credit: André Baranowski
INGREDIENTS
Kosher salt, to taste1 lb. Brussels sprouts, trimmed and halved lengthwise
2 tbsp. extra-virgin olive oil
6 oz. cured Spanish chorizo, quartered lengthwise and cut crosswise into ¼" slices
½ small yellow onion, roughly chopped
2 cloves garlic, finely chopped
Freshly ground black pepper, to taste
INSTRUCTIONS
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.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.
@colocrew - The first time I tried the recipe it was almost like you discribed, but all I did was reduce the time on cooking the chorizo and it came out great.
This was very good.