Chorizo Brussels Sprouts

Instructions

1. Prepare Brussels Sprouts

   3 min hands-on

   • Wash Brussels sprouts thoroughly.
   • Trim stems and slice in half lengthwise.

2. Toast Almonds

   4 min hands-on

   • Place a dry pan over medium heat.
   • Add almonds and toast for 3–4 minutes, stirring frequently.
   • Transfer to a cutting board, roughly chop, and set aside.

3. Cook Chorizo

   4 min hands-on

   • In the same pan over medium-high heat, crumble chorizo into small pieces.
   • Cook for 3–5 minutes until crispy and oils are released.
   • Remove chorizo with a slotted spoon, leaving fat in the pan.

4. Sauté Brussels Sprouts

   2 min hands-on10 min waiting

   • Increase heat to high and add Brussels sprouts to the pan.
   • Arrange cut-side down to encourage caramelization.
   • Cook for 8–10 minutes until slightly charred and tender.

5. Combine Ingredients

   2 min hands-on2 min waiting

   • Lower heat to medium and return chorizo to the pan.
   • Add chopped almonds and stir to combine.
   • Pour in vinegar and toss to coat evenly.
   • Cook for 1–2 minutes to meld flavors.

6. Add Fresh Parsley

   2 min hands-on

   • Finely chop parsley, reserving a small handful for garnish.
   • Stir most of the parsley into the pan.
   • Season with freshly ground black pepper to taste.

7. Finish and Serve

   1 min hands-on

   • Transfer mixture to a serving dish.
   • Sprinkle reserved parsley on top and serve immediately.
   • Cooking tips:
   • For extra crunch, add almonds during the last 2–3 minutes of cooking.
   • If Brussels sprouts are large, consider quartering them for faster cooking.
   • Be cautious with additional salt as chorizo is naturally salty.
   • Serve as a side dish or pair with a fried egg for a main course.