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Brussels Sprouts with Chorizo

May 13, 2013

Here’s a simple spring side dish to go along with any main meal. I’ve been really into chorizo lately. Like ordering it everywhere I go and making a ton of stuff with it (B approves). Its spiciness complements the vegetable’s earthy flavor.You can add in Isaraeli couscous for more bulk like this recipe and take out the pancetta, or leave it in for that crunch. There’s regular beef chorizo, pork chorizo and soyrizo, use whatever suits your tastes. I love charring the brussels sprouts in the pan for that extra crispy texture and flavor. Be on the lookout for my Chorizo and Sun Dried Tomato Pizza recipe soon!

Brussels Sprouts with Chorizo


  • 1 lb of brussels sprouts, cored and shreddd
  • 1 pound fresh link chorizo sausage, casings removed
  • 1 TBS of olive oil
  • salt to taste

Serves 4


1. Finely shred brussels sprouts

2. Heat a medium sized pan with olive oil and saute brussels sprouts until leaves begin to char

3. Mix in crumbled chorizo

4. Season with salt and serve immediately


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