Roasted Brussels Sprouts with Chorizo

Pair this dish with a Pinot Noir or Syrah.

Recipe courtesy of Small Plates, Perfect Wines by Lori Lyn Narlock

Roasted Brussels Sprouts with Chorizo

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!

    Ingredients

    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

    directions

    Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      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.

    • 2

      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.

    • 3

      Stir in the raisins, vinegar, salt, and pepper. Divide among 6 small plates and serve.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving