BRUSSELS SPROUTS WITH CHORIZO
Chorizo is a great partner for the sprouts! The spiciness of the chorizo and the earthiness of the brussels sprouts works wonderfully together. Adapted from Saveur.
Provided by Chez Loieur
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 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 tablespoons 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.
Nutrition Facts : Calories 197.8, Fat 15, SaturatedFat 4, Cholesterol 17.7, Sodium 273.2, Carbohydrate 9.8, Fiber 3.1, Sugar 2.4, Protein 7.9
SAUTEED BRUSSELS SPROUTS WITH CHORIZO
Steps:
- To a large pot of boiling salted water add the Brussels sprouts and cook for 10 minutes, remove with a slotted spoon and drop into a bowl filled with ice and water, after 5 minutes strain and set aside.
- In a large saute pan over a medium flame heat the olive oil. When it begins to smoke, add the chorizo, and cook until it becomes crispy and has rendered some fat. Add the onion and garlic and cook until the onion is translucent, increase the flame to high and add the Brussels sprouts and cook for an additional 3 minutes.
- Add the chicken stock and cook for 5 minutes, or until the liquid has reduced to approximately 1/4 cup, add the butter and cook for 3 more minutes, season with salt and pepper and serve in a large bowl.
CHORIZO & ALMOND BRUSSELS
Love them or hate them?! We've breathed new life into this polarising Christmas side dish with spicy sausage and whole nuts - sure to be a new favourite!
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 20m
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to the boil. Cook the Brussels sprouts for 2 mins, then drain and leave to steam-dry. Meanwhile, put the butter and chorizo in a large frying pan over a medium heat for 5 mins until the butter caramelises and smells nutty, and the chorizo begins to brown. Tip in the sprouts and fry for 5-6 mins over a high heat until they're tender, starting to crisp and are coated in the browned butter. Once the sprouts are cooked, toss in the blanched almonds.
Nutrition Facts : Calories 266 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
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