Brussels Sprouts with Chorizo
Elevate your side dishes with this irresistible Brussels Sprouts with Chorizo recipe, a perfect blend of smoky, savory, and citrusy flavors. Roasted Brussels sprouts, with their caramelized edges, pair beautifully with crispy, spiced chorizo, while a touch of smoked paprika enhances the dish's depth. Fresh garlic, shallots, and a squeeze of bright lemon juice tie it all together, creating a vibrant, restaurant-worthy side that’s bursting with flavor. Ready in just 30 minutes and ideal for weeknight dinners or holiday spreads, this easy yet impressive dish is sure to convert even the staunchest Brussels sprout skeptics. Serve warm, garnished with fresh parsley, for a crowd-pleasing addition to your table! Perfect for anyone searching for quick, flavorful roasted Brussels sprouts recipes.
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 150 g Chorizo sausage
- 2 tbsp Olive oil
- 2 Garlic cloves
- 1 Shallot
- 0.5 tsp Smoked paprika (optional)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Lemon juice
- 1 tbsp Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Rinse and trim the Brussels sprouts, removing any tough outer leaves. Slice the sprouts in half lengthwise.
In a large mixing bowl, toss the Brussels sprouts with 1 tablespoon of olive oil, salt, and black pepper. Spread them out in an even layer on a baking sheet.
Roast the Brussels sprouts in the oven for 15-20 minutes, stirring halfway through, until they are tender and have crispy, golden edges.
While the Brussels sprouts are roasting, remove the casing from the chorizo sausage and slice it into small, bite-sized pieces.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chorizo and cook for 5-7 minutes, stirring occasionally, until it releases its oils and becomes crisp.
Mince the garlic cloves and finely chop the shallot. Add them to the skillet with the chorizo and sauté for 1-2 minutes, until fragrant.
If desired, sprinkle the smoked paprika into the skillet for extra smokiness, stirring to combine.
Remove the roasted Brussels sprouts from the oven and transfer them to the skillet with the chorizo mixture. Toss everything together to coat the sprouts evenly with the chorizo oil and seasonings.
Drizzle the lemon juice over the mixture and give it a final stir. Adjust seasoning to taste.
Transfer the Brussels sprouts and chorizo to a serving platter and garnish with freshly chopped parsley, if using. Serve warm.
Nutrition Facts
Calories |
1256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 3962 mg | 172% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 15.6 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 185 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
