Brussels with Chorizo

{"handle":"brussels-with-chorizo","title":"Brussels with Chorizo","seoTitle":"Brussels with Chorizo","image":"https://images.ctfassets.net/vmuke7sdou62/5lceuK69QI34YDyNmoYuqV/d1ce534b127ded517090489a206aea57/Brussels_with_Chorizo.jpeg","ingredients":"

• 1 ½ lb. (2 pt.) large Brussels sprouts
• Salt
• 4 tbsp. olive oil
• Pepper
• 1 tsp. smoked paprika
• ½ lb. Spanish chorizo, casings removed and meat diced (I like Gaspar’s)
• 3 shallots, chopped
• 4 cloves garlic, chopped
• 1 ½ tbsp. sherry vinegar
• 1 rounded tbsp. acacia honey (or other mild honey)

","preparation":"

• Step 1 Preheat the oven to 475°.
• Step 2 Bring a large pot of water to a boil. Trim the bottoms of the Brussels sprouts and halve them lengthwise. Salt the water, add the Brussels sprouts, and parboil until crisp-tender, about 5 minutes. Drain and dry on a kitchen towel. Transfer to a baking sheet. Dress with 3 tbsp. oil, then season with salt, pepper, and the smoked paprika. Roast the Brussels sprouts, cut-side down, until golden and tender, about 20 minutes.
• Step 3 Meanwhile, in a large skillet, heat the remaining 1 tbsp. oil, one turn of the pan, over medium. 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 vegetables soften, 2 to 3 minutes.
• Step 4 Add the Brussels sprouts to the skillet. Dress with the vinegar and honey; season.

","tags":"Rachael Ray Magazine","status":"Publish"}