PAN-ROASTED BRUSSELS SPROUTS
I never liked Brussels sprouts as a kid, but now I love them. You don't normally find this vegetable in the Spanish kitchen, so the flavorful combination of sprouts and chorizo is my take on a new Spanish-American side.
Provided by Seamus Mullen
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- To prepare the Brussels sprouts, remove any tough leaves from the outside, trim the ends, and cut in half lengthwise. Cut lemon wedges for the fresh lemon juice. Heat a very large, heavy-bottomed (preferably cast-iron) sauté pan over medium high heat. Drizzle in the olive oil. Add the sprouts to the pan, cut side down, in a single, uncrowded layer (work in batches if they won't all fit at once). Continue to cook the sprouts until they begin to brown and caramelize.
- Add the chorizo to the sprouts. Season lightly with salt and pepper. Continue to cook the sprouts until they are slightly softened and bright green, but still have bite to them. Add ¼ cup of the chicken stock. Stir the sprouts and cook until the stock evaporates. Add another ¼ cup of stock, and keep cooking and adding stock until the sprouts soften more but are still al dente. Squeeze in the fresh lemon juice. Season with salt, to taste.
- Once the sprouts are cooked, remove from the heat and scoop them into a deep serving bowl. Garnish with the freshly chopped parsley (or herb of your choice) and serve.
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Janet Segoviano
[email protected]I would have liked the recipe to include more detailed instructions on how to roast the Brussels sprouts.
Qahnaarin
[email protected]These Brussels sprouts were a bit too crispy for my taste, but the flavor was still good.
Fami Abdella
[email protected]I'm always looking for new ways to cook Brussels sprouts and this recipe definitely delivered. They were roasted to perfection and the balsamic glaze was the perfect finishing touch.
murad hosen
[email protected]I made these Brussels sprouts for a holiday dinner and they were a big hit! Everyone loved them.
makaila hoover
[email protected]These were easy to make and turned out great! I used a little less oil than the recipe called for and they were still crispy and delicious.
Regina Carr
[email protected]I was pleasantly surprised by how much I enjoyed these Brussels sprouts. I'm not usually a fan of them, but these were roasted to perfection and the balsamic glaze was delicious.
Matthew Thomas
[email protected]These Brussels sprouts were so good! I loved the crispy texture and the sweet and savory flavor. I will definitely be making them again.
Hari Theray
[email protected]I've made this recipe several times now and it's always a winner. The Brussels sprouts are always perfectly roasted and the balsamic glaze is the perfect finishing touch.
Garrett Baros
[email protected]These Brussels sprouts were a hit! They were crispy on the outside and tender on the inside, with a delicious caramelized flavor. I followed the recipe exactly and they turned out perfectly.