Chorizo Brussels Sprouts



  • 0.5 cup almonds
  • 6 Ounce spicy ground chorizo
  • 1 Tbsp vegetable oil
  • 3 garlic cloves
  • 2 tsp thyme leaves
  • 2 Pound Brussels sprouts
  • 1 Tbsp red wine vinegar
  • salt and pepper


Recipe has been adapted from Bon Appetit, November 2014 issue.

  1. Cut the stems off the brussels sprouts. Then, pull as many leaves as you can off the brussels sprouts and collect in a bowl. Quarter the remaining cores and pull apart as much as you can into small pieces.
  2. In a skillet, gently toast the almonds over low heat just until they become fragrant. Remove from the heat and then roughly chop.
  3. Next, crumble and brown the chorizo. When it is cooked, remove from the heat and transfer to a plate lined with a paper towel. Wipe the inside with a paper towel to clean out the grease from the chorizo.
  4. Heat 1 Tbsp. vegetable oil in the skillet and cook the garlic and thyme until the garlic is barely golden. Add the brussels sprouts a few handfuls at a time, allowing the batches to wilt before adding another handful. When they’ve all been added, cook for another 8-10 minutes.
  5. Then, remove from the heat and toss with the chorizo, chopped almonds and vinegar. Season liberally with salt and pepper.

For the full post, visit PDXFoodLove.