It wouldn’t be a holiday table without a side of Brussel Sprouts! And these Brussel Sprouts with Chorizo and Almonds are an excellent addition.
Free up some oven space this Christmas with this stovetop side dish! Plus, you can prepare it in advance, making it an easy side option.
With just a few ingredients, you can have a healthy and delicious side dish that is bright and beautiful and will please all the Brussel Sprout lovers at your Thanksgiving or Christmas table!
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Brussel sprouts are such a healthy choice, and in our house, we think they are delicious, but the kids do sometimes need some encouragement…..especially when there’s turkey, stuffing, or sausages wrapped in bacon on offer!
That is where the chorizo comes in. The highly flavored sausage works so well with the cruciferous vegetable, adding some extra flavor and texture to the dish.
Do you love Brussel Sprouts?
Using chorizo instead of bacon
Brussel sprouts and bacon is a classic holiday combination, but for a twist, try richly flavored chorizo!
The hint of spice and beautiful paprika spiked oil it releases work so well with the Brussel sprouts.
I like to use the cured chorizo that comes in a hard sausage. You can find it in the fridge next to the sliced hams and salami.
But feel free to use the soft ground sweet chorizo instead.
Buying the right Brussel Sprout
I know in the frantic holiday rush around the grocery store, grabbing a bag of sprouts is done in seconds, but if you get a chance, try and pick the smaller sprouts. They are sweeter and will cook quicker.
Also, avoid any sprouts that have wilted or brown leaves.
How to prepare a Brussel Sprouts
First, you want to trim the hard, dry end off the sprout. Discard any outer leaves that fall off at this point. Once the sprouts are trimmed, cut each sprout in half.
Making Brussels sprouts ahead of time
Cook the Brussel sprouts in boiling salted water first, this ensures you can cook them to your liking.
The Brussel sprouts are then cooled quickly in an ice bath. This helps then to keep their bright green color and also means you can cook them ahead of time. Store the sprouts in the refrigerator for 24 hours.
Fry the chorizo until cooked through. Allow to cool, then place it in an airtight container with all of the cooking oil. Store this in the refrigerator.
When you are ready to serve: Reheat the chorizo and oil in a deep-sided skillet or frying pan. Add in the sprouts to the pan and cook over medium-low heat until the sprouts have warmed through.
Enjoy x
For more holiday side dishes, why not try:
- The BEST Sage and Onion Stuffing
- Braised Celery
- Christmas Spiced Braised Red Cabbage
- Roasted Parsnips with Salted Caramel
- Bourbon Glazed Carrots and Pumpkin with Brown Sugar
- Cheesy Rutabaga and Carrot Casserole
- Roasted Rutabaga with Maple Syrup
- Prepare Ahead Roast Potatoes
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Brussel Sprouts with Chorizo Recipe
Ingredients
- 3 1/2 cups Brussels sprouts – see note 1
- 1 tbsp olive oil
- 1 cup chopped chorizo – see note 2
- 1/4 cup slivered almonds
- 1 lemon
- salt and pepper
Instructions
- Trim the ends from 1lb of Brussel sprouts, then cook in boiling salted water for 10 minutes until tender or cooked to your liking.
- Place the sprouts into iced water to stop the cooking. (See note 3&4)
- Drain the sprouts well.
- Pour 1 tablespoon of olive oil into a large deep-sided skillet or frying pan over medium-low heat.
- Fry 1 cup of chopped chorizo for 4-5 minutes until crispy. (see note 4)
- Add the drained sprouts to the pan and cook gently until the spouts are coated in the chorizo oil and have warmed back through. You can turn the heat up at the end and get some color on your sprouts if you like the crispy edges (I do, but the family don't!)
- Add 1/4 cup of slivered almonds.
- To serve, transfer the sprouts to a serving dish and sprinkle over 1 teaspoon of lemon zest and a spritz of lemon juice.
- Check the seasoning and serve.
Notes
- Try and pick smaller sprouts. They are sweeter and will cook quicker.
- I like to use the cured chorizo that comes in a hard sausage. You can find it in the fridge next to the sliced hams and salami.
But feel free to use the soft ground sweet chorizo instead. - You want to cool the sprouts down even if you are cooking the whole dish as this helps to keep the bright green color.
- Making ahead: Once cooled, store the sprouts in the refrigerator for 24 hours.
Allow the chorizo to cool, then place it in an airtight container with all of the cooking oil. Store this in the refrigerator.
When you are ready to serve: Reheat the chorizo and oil in a deep-sided skillet or frying pan. Add in the sprouts to the pan and cook over medium-low heat until the sprouts have warmed through.
Nutrition
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