Bold & Flavorful Brussels Sprouts with Smoked Spanish Chorizo

Elevate your culinary game with this irresistible recipe for Brussels Sprouts with Chorizo! If you're a fan of chorizo sausage recipes or looking to explore the rich, smoky essence of Spanish Chorizo, you've come to the right place. This dish pairs the tender, nutty flavor of brussels sprouts with the savory and spicy kick of smoked Spanish Chorizo, creating a perfect medley of textures and tastes. Whether you're preparing a weeknight family meal or impressing guests at your next dinner party, this easy-to-make recipe will undoubtedly win hearts (and appetites). Quick to prepare, with layers of bold flavors, this is the ultimate way to rediscover brussels sprouts in the most mouthwatering fashion.

Discover how Spanish Chorizo transforms a humble vegetable into an unforgettable culinary experience. Bold, smoky, and utterly delicious – this dish will make you fall in love with chorizo sausage recipes all over again.

Cook Time: 20 mins | Serves: 8 | Difficulty: Easy

Ingredients:

• ½ cup skin-on almonds (not roasted)
• 6 ounces Aurelia's Spanish Chorizo, thinly sliced
• 3 tablespoons olive oil
• 2 garlic cloves, thinly sliced
• 2 teaspoons fresh thyme leaves
• 2 pounds brussels sprouts, stems trimmed, halved, leaves separated
• Kosher salt and freshly ground black pepper
• 1 tablespoon Sherry vinegar or red wine vinegar

Directions:

1. Toast almonds in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5–8 minutes. Let cool, then coarsely chop.
2. Cook chorizo in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and chorizo is crisp, about 5 minutes. Transfer chorizo to a small bowl and wipe skillet clean (don’t skip this step or the reddish-brown chorizo drippings will make the brussels sprouts look muddy).
3. Heat oil in same skillet over medium-high and cook garlic & thyme, stirring occasionally, until garlic is fragrant and golden, about 1 minute. Working in batches, add brussels sprout leaves, tossing and letting them wilt slightly before adding more; season with salt and pepper. Cook, tossing occasionally, until leaves are browned in spots and tender, 8–10 minutes.
4. Remove from heat and add vinegar, almonds, and chorizo; toss to combine. Season with salt, pepper, and more vinegar, if desired.

Pro Tip: For an extra depth of flavor, try adding a splash of balsamic glaze just before serving to enhance the sweet and savory notes in the dish.