Best Roasted Brussels Sprouts With Chorizo And Sherry Vinegar Recipes

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

SHERRY-GLAZED BRUSSELS SPROUTS

Sherry-Glazed Brussels Sprouts image

Glazed Brussels sprouts make for a great, crowd-pleasing side dish. This recipe uses a combination of sugar, sherry wine and butter to give them a silky texture and slightly nutty flavor.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

10 ounces pearl onions
1 1/4 pounds brussels sprouts, trimmed and halved
4 tablespoons unsalted butter
2 tablespoons sugar
Kosher salt and freshly ground pepper
3 tablespoons dry sherry
1 tablespoon chopped fresh thyme
Chopped fresh chives, for topping

Steps:

Bring a large pot of water to a boil. Add the pearl onions and cook until tender and the skins peel off easily, about 2 minutes; drain and rinse under cold water. Trim the root ends and pinch the opposite ends to remove the skins.
Combine the brussels sprouts, 1 cup water, 2 tablespoons butter, the sugar and 1/2 teaspoon each salt and pepper in a large skillet over medium heat. Cook, stirring occasionally, until the brussels sprouts are bright green and crisp-tender, about 10 minutes. Add the pearl onions and cook until the skillet is almost dry, about 5 minutes. Add the remaining 2 tablespoons butter, the sherry and thyme. Cook, tossing, until the vegetables are glazed, about 2 minutes; season with salt. Top with chives.