• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Sides

    Brussel Sprouts with Chorizo and Almond

    Updated: Feb 17th 2020 • Published: Dec 12th 2019 • Leave a Comment

    Jump to Recipe SaveSaved! Pin Recipe
    a bowl of brussel sprouts with text at the top and bottom
    two pictures of brussel sprouts with text in the middle
    close up on some cooked brussels with chorizo sausage with text at the top and bottom
    overhead bowl of brussel sprouts with text at the top
    overhead bowl of brussel sprouts with text at the top and bottom
    a grey bowl of good brussel sprouts with text at the bottom
    a spoon in a bowl of brussel sprouts with text at the top
    two pictures of brussel sprouts with text at the top and middle
    brussel sprouts in a bowl with text in the middle
    close up on some cooked brussel sprouts with text at the top
    overhead bowl of brussel sprouts with text at the top
    super close up on the almonds in a bowl of cooked brussels with text at the top
    a grey bowl of brussel sprouts with text at the bottom
    a spoon in a bowl of brussel sprouts with text at the top
    close up on a bowl of brussel sprouts with text at the top
    cooked brussel sprouts and chorizo with text at the top
    a bowl of brussel sprouts with text at the bottom
    a spoon in a grey bowl of brussel sprouts with text at the top and bottom
    a bowl of brussel sprouts with text at the bottom
    a bowl of brussel sprouts with text at the bottom
    a bowl of brussel sprouts with text at the top

    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!

    brussel sprouts in a grey bowl with fairy lights behind

    Jump Menu

    • Sprout Lovers Unite
    • Using chorizo instead of bacon
    • Buying the right Brussel Sprout
    • How to prepare a Brussel Sprouts
    • Making Brussels sprouts ahead of time
    • Brussel Sprouts with Chorizo Recipe

    Sprout Lovers Unite

    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?

    raw brussel sprouts on a wooden chopping board

    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.

    two pictures of hard cured chorizo on a white chopping board
    a white plate of turkey, stuffing, sausages in bacon, carrots and brussel sprouts

    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.

    close up on the almonds and chorizo in a bowl of brussel sprouts

    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.

    overhead view of a blue bowl of Brussel sprouts and chorizo

    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


    Pin this recipe for Brussel Sprouts with Chorizo and Almond. Pin it here.

    a spoon in a grey bowl of Brussel Sprouts with chorizo and almonds
    Print Recipe Pin Recipe
    5 from 2 votes

    Brussel Sprouts with Chorizo Recipe

    It wouldn't be a holiday table without a side of Brussel Sprouts! And these Brussel Sprouts with Chorizo are an excellent addition. Instead of roasted brussels this year, free up some oven space this Christmas with this sauteed 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!
    Prep Time10 mins
    Cook Time6 mins
    Total Time16 mins
    Course: Side
    Cuisine: Modern Australian
    Servings: 4
    Calories: 191kcal
    Author: Claire | Sprinkle and Sprouts
    For more great recipes follow me on PinterestFollow @sprinklessprout
    Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)
    Prevent your screen from going dark

    Ingredients

    US Customary - Grams
    • 3 ½ cups Brussels sprouts - see note 1
    • 1 tablespoon olive oil
    • 1 cup chopped chorizo - see note 2
    • ¼ 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 ¼ 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

    1. Try and pick smaller sprouts. They are sweeter and will cook quicker.
    2. 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.
    3. You want to cool the sprouts down even if you are cooking the whole dish as this helps to keep the bright green color.
    4. 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

    Calories: 191kcal | Carbohydrates: 11g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 358mg | Potassium: 384mg | Fiber: 5g | Sugar: 3g | Vitamin A: 681IU | Vitamin C: 80mg | Calcium: 57mg | Iron: 2mg
    Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

    More Sides

    • Easy French Ratatouille
    • Indian Basmati Rice
    • Buttered Carrots and Corn
    • Cantonese Fried Rice

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • Easy Homemade Brown Gravy (no drippings)
    • Creamy Tomato Chicken and Chorizo Pasta
    • Homemade Peshwari Naan
    • Easy Garlic Bacon Pasta
    • Homemade Peri Peri Seasoning
    • Slow Roasted Greek Lemon Potatoes

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2023 · Cravings Pro Theme on Genesis Framework · WordPress · Log in