I found this in Michael Smith’s new book, ‘Real Food, Real Good’, just in time to enjoy with a turkey that I ‘found’ in my freezer. It was quite the feast, and this super tasty dish definitely added to it – enjoy!
Brussels Sprouts with Chorizo
2 lbs. Brussels Sprouts, trimmed and halved
8 oz./225 g chorizo (I used the one from our favorite cured meat kiosk at the farmer’s market)
1 onion, thinly sliced
2 cloves of garlic, thinly sliced
2 T. canola oil
1 T. paprika AND 1/2 t. salt AND lots of freshly ground pepper
Preheat your oven to 400 and in a large bowl, toss together the Brussels sprouts, chorizo, onions, garlic, oil, paprika, salt and pepper. Heat up a large oven-proof skillet over medium-high heat and add the vegetable mix to it, stirring frequently until everything is good and hot. Transfer the pan to the oven and roast for about 30 minutes, making sure to take the pan out and give it all a stir every 10 minutes or so. My Brussels sprouts were small, so you may need more time with larger ones, even if they’re halved. This would be brilliant with anything!