Spanish Brussels Sprouts with Chorizo

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Serves: 6 as a Tapa; 3 as an Entrée


1 ½ pounds large Brussels sprouts

4 Tbsp Flying Olive Garlic, Cilantro and Roasted Onion, Chipotle, or your favorite Flying Olive Extra Virgin Olive Oil, divided


Freshly ground black pepper

1 tsp smoked paprika

½ pound Spanish (milder than Mexican) chorizo, casings removed and meat diced (I bought mine in bulk at Fresh Thyme Market)

3 shallots, chopped

4 cloves garlic, chopped

1 ½ Tbsp Flying Olive Serrano HoneyVinegar or Neapolitan Herb Balsamic Vinegar

1 rounded Tbsp honey (if you use the Serrano Honey Vinegar, use less or omit all together)


Preheat the oven to 425 degrees F.

Bring a large pot of water to a boil. Trim the bottoms of the Brussels sprouts and halve them top to bottom. Salt the water and add the Brussels sprouts. Parboil until they are crisp-tender, about 5 minutes. Drain well and dry the Brussels sprouts on a kitchen towel.

In a small bowl, add 3 Tbsp of Flying Olive EVOO of Choice. Cover a rimmed baking sheet with aluminum foil. Using a pastry brush, use about ½-1 Tbsp of the EVOO in the small dish to grease the pan.

Transfer the dried Brussels sprouts to a large bowl. Sprinkle on the EVOO remaining in the small dish, salt, pepper, and paprika. Toss to coat. Place the Brussels sprouts, cut –side down, on the baking sheet. Roast the veggies, until golden and tender, about 15-20 minutes.(If you have only small and medium Brussels sprouts, reduce the oven time as they will burn--experience talking here!)

Meanwhile, in a large skillet, heat the remaining 1 Tbsp of Flying Olive EVOO in the pan over medium heat. 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 onion and garlic soften, about 2-3 minutes.

When done roasting, add the Brussels sprouts to the skillet. Add the vinegar and honey, stir to coat. Serve.

Submitted by Barb L.