Best Brussels Sprout Leaves With Chorizo And Toasted Almonds Recipes

CRISP BRUSSELS SPROUT LEAVES

Crisp Brussels Sprout Leaves image

In this simple Thanksgiving side dish, roasting brussels sprouts brings out their nuttiness. Tangy Pecorino Romano cheese adds extra depth.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Number Of Ingredients 6

Ingredients

1 pound brussels sprouts, trimmed, leaves separated
1 tablespoon olive oil
1 tablespoon grated lemon zest plus lemon wedges for serving
1/4 cup walnuts, chopped
Salt and pepper
1/4 cup grated Pecorino Romano (1 ounce)

Steps:

Preheat oven to 375 degrees. On a rimmed baking sheet, toss brussels sprout leaves with oil, zest, and walnuts. Season with salt and pepper. Roast until leaves are crisp and golden around edges, 10 to 12 minutes. Sprinkle with Pecorino and serve with lemon wedges.

Nutrition Facts : Calories 100 g, Fat 7 g, Fiber 3 g, Protein 4 g, SaturatedFat 2 g

BRUSSELS SPROUTS WITH CHORIZO

Brussels Sprouts With Chorizo image

Beloved brussels sprouts, which have enough personality to stand up to forceful seasoning, are often paired with bacon or pancetta, and generously peppered. Here, flavorful Spanish chorizo and smoky pimentón complement and enhance the stalwart vegetable. They play beautifully together. Use fresh, soft chorizo, not the aged salami-like kind.

Provided by David Tanis

Categories vegetables, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
8 ounces fresh, soft Spanish chorizo, chopped in 1/2-inch pieces
1 1/2 pounds brussels sprouts, trimmed and sliced 1/4-inch thick
Salt and pepper
3 garlic cloves, minced
1/2 teaspoon pimentón (Spanish smoked paprika), picante (hot) or dulce (sweet)
2 tablespoons roughly chopped parsley

Steps:

In a wide skillet, warm olive oil over medium-high heat until hot but not smoking. Add chorizo and let sizzle for a minute or so, until it releases some of its fat.
Mash chorizo with a wooden spoon, encouraging it to crumble. Cook, stirring, until slightly browned, about 2 minutes more. Use a slotted spoon to remove chorizo and set aside. Leave oil bubbling in skillet.
Add brussels sprouts to the skillet, and season generously with salt and pepper. Raise heat to high and cook, stirring, until sprouts are tender and lightly browned, about 10 minutes. Reduce heat if needed to prevent scorching.
Add garlic and pimentón and stir to coat. Return chorizo to pan and cook, stirring, 2 minutes more. Sprinkle with parsley and transfer to a serving dish. Serve hot.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 496 milligrams, Sugar 3 grams