Vegetables, Brussels sprouts with chorizo 1 OLYMPUS DIGITAL CAMERA

kosher salt, to taste

1 pound Brussels sprouts, trimmed and halved lengthwise

2 tablespoons extra-virgin olive oil

6 ounces cured Spanish chorizo, quartered lengthwise and cut crosswise into ¼ inch slices

½ small yellow onion, roughly chopped

2 cloves garlic, finely chopped

freshly ground black pepper, to taste

  1. In a steamer set over boiling water, steam the Brussels sprouts, covered, for 7 to 8 minutes, or until they are just tender.  Pat dry with paper towels.
  1. Heat 1 tablespoon oil in a 12 inch 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 brown and soft, about 8 minutes.  Add the garlic and cook until soft, 2 minutes more.  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 Brussels sprouts are browned and tender, about 8 minutes.  Stir in the reserved chorizo mixture and season with salt and pepper.


from Saveur Magazine, November 22, 2012

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