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Pan-Roasted Brussels Sprouts with Chorizo
Curtis Stone's Brussels Sprouts with Chorizo
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Brussels sprouts are an underdog vegetable that have recently risen up the ranks to become a cult culinary hero. In this dish, the smokiness of the chorizo and the rye bread flavor of the caraway seeds play against the caramelized sprouts to extraordinary effect.

Technique tip: If you want to double the recipe, make sure you use two pans so the sprouts aren't crowded and will caramelize rather than steam.

Make-ahead: The Brussels sprouts can be prepped and the chorizo diced up to 4 hours ahead, covered and refrigerated.


    • 1 teaspoon caraway seeds
    • 2 tablespoons olive oil
    • 1½ pounds Brussels sprouts (about 20 medium), halved and tough outer leaves removed
    • 2 scallions, trimmed and thinly sliced
    • 1/3 cup diced Spanish chorizo
    • Kosher salt and freshly ground black pepper


1.  In a small heavy skillet, stir the caraway seeds over medium heat for about 2 minutes, or until toasted and fragrant. Transfer the seeds to a spice grinder or mortar and pestle and grind to a powder.

2. Heat a large heavy skillet over medium heat. Add the oil, then add the Brussels sprouts, scallions and chorizo and sauté for about 5 minutes, or until the Brussels sprouts are tender and beginning to caramelize. Mix in the ground caraway. Season to taste with salt and pepper and serve immediately.

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