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Brussels Sprouts with Chorizo

Brussels Sprouts with Chorizo

Photo: Michael Graydon Nikole Herriott

Spanish Chorizo is the new bacon, add it to your brussels sprouts for a spicy kick. Have everything prepped ahead of time to quickly sauté and serve warm.

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


  • 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


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.

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 brussels sprouts look muddy).

Heat oil in same skillet over medium-high and cook garlic and 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.

Remove from heat and add vinegar, almonds, and chorizo; toss to combine. Season with salt, pepper, and more vinegar, if desired.

Source: Bon Appetit | Alison Roman