Brussels with Chorizo

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Brussels with Chorizo

Recipe by Rachael Ray

Serves 3 as an entrée or 6 as a tapa


  • 1 1/2 lb. (2 pt.) large Brussels sprouts
  • Salt
  • 4 tbsp. olive oil
  • Pepper
  • 1 tsp. smoked paprika
  • 1/2 lb. Spanish chorizo, casings removed and meat diced (I like Gaspar’s)
  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 1/2 tbsp. sherry vinegar
  • 1 rounded tbsp. acacia honey (or other mild honey)


Preheat the oven to 475°.

Bring a large pot of water to a boil. Trim the bottoms of the Brussels sprouts and halve them lengthwise. Salt the water, add the Brussels sprouts, and parboil until crisp-tender, about 5 minutes. Drain and dry on a kitchen towel. Transfer to a baking sheet. Dress with 3 tbsp. oil, then season with salt, pepper, and the smoked paprika. Roast the Brussels sprouts, cut-side down, until golden and tender, about 20 minutes.

Meanwhile, in a large skillet, heat the remaining 1 tbsp. oil, one turn of the pan, over medium. Add the chorizo and cook until the fat begins to render, a few minutes. Add the shallots and garlic and cook, stirring often, until the vegetables soften, 2 to 3 minutes.

Add the Brussels sprouts to the skillet. Dress with the vinegar and honey; season.