Pair this dish with a Pinot Noir or Syrah.
Recipe courtesy of Small Plates, Perfect Wines by Lori Lyn Narlock
|2 tablespoons raisins||2 tablespoons minced shallots|
|1 1/4 pound Brussels sprouts, quartered||1 teaspoon minced fresh thyme|
|3 tablespoons olive oil||2 tablespoons sherry vinegar|
|4 ounces Spanish chorizo, cut into small pieces||Kosher salt|
|1 tablespoon unsalted butter||Freshly ground black pepper|
Preheat the oven to 400 degrees F. Put the raisins in a small bowl and add hot water to cover. Let stand until plumped, about 10 minutes. Drain.
Put the Brussels sprouts in a large roasting pan in a single layer. Drizzle with the olive oil. Bake, stirring occasionally, until browned and tender, about 25 minutes. Stir in the chorizo, butter, shallots, and thyme and return to the oven until the chorizo is sizzling, about 5 minutes longer.
Stir in the raisins, vinegar, salt, and pepper. Divide among 6 small plates and serve.
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