| Prep Time | 20 |
| Cook Time | 40 |
| Servings |
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Ingredients
- 8 oz pastured chorizo diced
- 3 tbsp extra virgin olive oil
- 3 shallots thinly sliced
- 4 cloves garlic minced
- 2 tbsp smoked paprika
- 1 to 1 1/2 lb brussels sprouts trimmed and split
- kosher sea salt and black pepper to taste
- 1 tbsp cider vinegar
- 1 tbsp raw honey
Ingredients
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Instructions
- Adjust oven rack to middle position and preheat oven to 450°F (230°C).
- Combine chorizo and olive oil in a medium skillet and heat over medium heat. Cook, stirring, until chorizo is crisped in spots, about 5 minutes.
- Add shallots and garlic and cook, stirring, until pale golden brown.
- Add paprika and continue to cook, stirring, until garlic and shallots are browned. (The shallots may lightly char in spots; this is fine.)
- Strain mixture into a large bowl and reserve solids. Add Brussels sprouts to bowl and toss to coat. Season with salt and transfer to a rimmed baking sheet, arranging sprouts in a single layer, cut side down
- Transfer to oven and roast until charred and tender, about 20 minutes.
- Return to large bowl and add reserved chorizo/garlic mixture. Add sherry vinegar and honey. Toss to combine and serve.
Recipe Notes
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