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Pan-Roasted Brussels Sprouts with Chorizo

COOK TIME
20 mins
PREP TIME
20 mins
SERVINGS
4
RATE THIS RECIPE
(25)
Curtis Stone's Brussels Sprouts with Chorizo
Courtesy Curtis Stone
COOK TIME
20 mins
PREP TIME
20 mins
SERVINGS
4
RATE THIS RECIPE
(25)

Ingredients

  • 1 teaspoon caraway seeds
  • 2 tablespoons olive oil
  • 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
  • Chef notes

    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.

    Preparation

    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.