Brussels sprouts with chorizo
This Brussels Sprouts with Chorizo recipe features the smoky flavor of chorizo paired with nutty pistachios and a hint of lemon. It's a savory dish that combines sautéed sprouts with a rich broth for added depth.
Cook time 15 min
Prep time 10 min
Ingredients:
1 cup brussels sprouts8 oz chorizo
2 tsp olive oil
2 tsp paprika
10 tbsp onion
1 cup chicken broth
1/3 cup pistachio nuts
1 lemon
This Brussels Sprouts with Chorizo and Paprika recipe is a delightful and flavorful dish that's perfect for any meal. The combination of the smokiness from the chorizo, the nuttiness from the pistachios, and the tangy hint of lemon brings out a unique and delicious flavor profile in the Brussels sprouts. This dish is not only packed with taste but also loaded with nutrients, making it a great addition to your culinary repertoire.
Instructions:
- Wash and trim the Brussels sprouts. Cut each sprout in half lengthwise.
- In a large skillet, heat 2 teaspoons of olive oil over medium heat.
- Add the crumbled chorizo to the skillet. Cook until it starts to brown and release its oils, about 5-7 minutes.
- Remove the chorizo from the skillet and set aside, leaving the rendered fat in the skillet.
- Add the chopped onion to the skillet with the chorizo fat.
- Sauté the onion until it becomes translucent and begins to caramelize, about 5 minutes.
- Add the Brussels sprouts to the skillet with the onions.
- Stir well to combine and cook for about 3-4 minutes until the Brussels sprouts begin to soften.
- Sprinkle 2 teaspoons of paprika over the Brussels sprouts mixture.
- Pour in 1 cup of chicken broth.
- Stir well and let the mixture simmer for about 5 minutes, or until the Brussels sprouts are tender and the liquid has mostly evaporated.
- Return the cooked chorizo to the skillet and stir to combine.
- Cook for an additional 2-3 minutes to let the flavors meld together.
- Add the roughly chopped pistachio nuts to the skillet.
- Zest the lemon directly over the dish for added freshness.
- Squeeze the lemon juice over the mixture to taste, and stir everything well to combine.
- Taste and adjust seasoning if necessary.
- Serve the Brussels sprouts with chorizo and paprika hot, as a main dish or alongside a protein of your choice.
With these tips and guidelines, you can easily prepare this Brussels Sprouts with Chorizo and Paprika recipe to perfection. It's a dish that not only tantalizes your taste buds with its rich and complex flavors but also adds a wholesome, nutritious element to your diet. Enjoy the balance of smokiness, nuttiness, and tanginess in every bite!
Brussels sprouts with chorizo FAQ:
Brussels sprouts are done when they are tender and slightly caramelized. You can test their doneness by piercing them with a fork; they should be easy to pierce but not mushy.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave before serving.
Yes, you can substitute another type of sausage such as Italian sausage or chicken sausage. Adjust the seasoning accordingly, as the flavor profiles will differ.
To make this recipe vegetarian, you can replace the chorizo with a plant-based sausage or sautéed mushrooms for a similar texture. Use vegetable broth instead of chicken broth.
A large skillet or sauté pan (around 12 inches) is recommended to ensure even cooking and enough space to stir the ingredients without crowding.
Cooking Tips:
- Ensure you shred the Brussels sprouts finely for even cooking.
- Use smoked paprika for an added depth of flavor.
- Toast the pistachio nuts lightly before adding them to the dish to enhance their crunchiness and flavor.
- Use chicken broth sparingly to prevent the dish from becoming too soggy; add just enough to deglaze the pan.
- Consider using a combination of sweet and spicy chorizo for a balance of flavors.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- Squeeze fresh lemon juice just before serving for a bright, fresh finish.
Nutrition Facts
6 ServingsCalories 190kcal
Protein 10g
Carbohydrates 8g
Fiber 2.32g
Sugar 2.43g
Fat 16g
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