One of the many reasons I love the holidays is the FOOD! Last week, on Thanksgiving Thursday, we celebrated with family “pot-luck style.” Everyone brought their favorite dish to the table, and we all shared our wealth! Actually, I can tell you exactly what we had for our Thanksgiving meal, because I have a photographic memory when it come to eating..lol. Ready?
We had a big, roast Turkey marinated in Garam Masala seasonings, cranberry sauce, mashed potatoes, sweet potato casserole, sausage stuffing, cauliflower casserole, garlic-chili salmon, chicken biryani, veggie raita, chicken curry, roti, lentil daal (indian-style lentil soup), greek-style salad, baked ziti, and last, but not least, one of my favorites of the evening…Brussel Sprouts with Chorizo.
Aside from eating good food, I really love doing holiday pot-lucks because I get a chance to learn new recipes and improve old ones! And this year, our buffet was like an international mix instead of just having only the usual, traditional Turkey and sides. Personally, I like it better all mixed up! For me, the “usual” gets boring, pretty fast.
I want to share a new recipe with you that I learned this holiday weekend. Brussel Sprouts has been given a bad rep because the way they are made sometimes, and of course most kids are very vocal about their hate for them. And to be honest, I used to be one of those kids who just couldn’t get past the bitter taste of Brussel sprouts and the smell of them. It was like someone was boiling a dirty sock and putting it on my plate to eat! (Yes, I was a very dramatic child.) But, it wasn’t until I got older and learned how to cook, that I realized how versatile AND delicious Brussel Sprouts really are!
I hope you enjoy this dish, as much as I did! It’s really perfect for any occasion – a big family dinner or just a cozy meal at home.
Brussels Sprouts with Chorizo
- 2 Tablespoons extra-virgin olive oil
- 8 ounces fresh, soft Spanish Chorizo (chopped into 1/2-inch pieces)
- 1.5 pounds Brussel sprouts (trimmed and sliced 1/4-inch thick)
- Salt & Pepper (per taste)
- 3 garlic cloves, minced
- 1/2 teaspoon pimenton (Spanish smoked paprika), picante (hot) or dulce (sweet)
- 2 Tablespoons of roughly chopped parsley
NOTE: To make a vegetarian version – you can add mushrooms instead of Chorizo, but still remove from pan as suggested to avoid mushrooms from burning (step 4).
- In a wide skillet, warm olive oil over medium-high heat until its hot, but not smoking.
- Add Chorizo and let it sizzle for a few minutes, until some of the fat in the sausage is released.
- Mash the Chorizo with a wooden spoon, making it into medium-sized crumbles (but not too big).
- Continue to cook Chorizo and stirring until it is slightly browned. When done, use a slotted spoon to remove the Chorizo and set aside.
- Leave the oil bubbling in skillet
- Add Brussel sprouts, and season generously with Salt & Pepper. (I would start with almost 1 tsp. of each and work from there.)
- Raise heat to High and cook, stirring until the sprouts are tender and lightly browned. (10-15mins). **Reduce the heat if needed to avoid burning/scorching.
- Add garlic and pimenton and stir to coat the Brussel sprouts.
- Return the Chorizo into pan and cook, stirring 2-5 minutes more to fully incorporate the ingredients.
- Sprinkle with parsley and then transfer to a serving dish, and eat while Hot. OR, mix in your parsley into the pan and heat for 1-2 minutes more to release some of the oils from the parsley into the entire dish. (It adds a more rustic and earthy flavor to the dish.)
Trust me, this is a very uncomplicated dish, but the flavors of the Chorizo sausage truly give the Brussel sprouts more depth and dimension. The two work really well together and the addition of the garlic makes it even more delicious!
Hopefully you will change your mind and no longer have an aversion to Brussel Sprouts! And if you don’t, well at least you can say “I tried.” :O)
Let me know if you get a chance to make this dish, and your thoughts!
And lastly, I’d like to thank my hubby’s cousin for sharing her “secret” with me!