Recipe by Rachael Ray
Serves 3 as an entrée or 6 as a tapa
- 1 1/2 lb. (2 pt.) large Brussels sprouts
- 4 tbsp. olive oil
- 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.