Categories: Meals

Ingredients

• 1 1/2 lb. large Brussels sprouts
• Salt
• 4 tbsp olive oil
• Pepper
• 1 tsp smoked paprika
• 1/2 lb. Spanish chorizo, casings removed and meat diced
• 3 shallots, chopped
• 4 garlic cloves, chopped
• 1 1/2 tbsp sherry vinegar
• 1 rounded tbsp acaia honey

Directions

1. Preheat oven to 475.

2. Bring a large pot of water to a boil. Trim the bottoms of the Brussels sprouts and halve them lengthwise. Salt the water, add the Brussels sprouts, and parboil until crisp-tender, about 5 minutes. Drain and dry on a kitchen towel. Transfer to a baking sheet. Dress with 3 tbsp oil, then season with salt, pepper and smoked paprika. Roast the Brussels sprouts, cut-side down, until golden and tender, about 20 minutes.

3. Meanwhile, in a large skillet, heat the remaining 1 tbsp oil over medium. Add the chorizo and cook until the fat begins to render, a few minutes. Add the shallots and garlic and cook, stirring often, until the vegetables soften, 2-3 minutes.

4. Add the Brussels sprouts to the skillet. Dress with the vinegar and honey; season.

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