Brussels Sprouts With Chorizo

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• kosher salt, to taste
• 1 lb brussels sprout, trimmed and halved lengthwise
• 2 tablespoons olive oil
• 6 ounces cured spanish chorizo, quartered lengthwise and cut into 1/4-inch slices
• 1/2 small yellow onion, chopped
• 2 garlic cloves, chopped
• fresh ground black pepper, to taste

Recipe

• 1 1. heat a 6-qt. pot of salted water to a boil. add the brussels sprouts and cook until just tender, 6 minutes. using a slotted spoon, transfer brussels sprouts to a bowl of ice water; let sit for 5 minutes. drain brussels sprouts and pat dry with paper towels; set aside.
• 2 2. heat 1 tablespoons of the oil in a 12" cast-iron skillet over medium-high heat. add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. add the onions and cook, stirring occasionally, until golden brown and soft, about 8 minutes. add the garlic and cook until soft, about 2 more minutes. transfer chorizo mixture to a bowl. increase heat to high and add the remaining oil and the reserved brussels sprouts; cook, flipping once or twice, until the brussels sprouts are browned and tender, about 8 minutes. stir in the reserved chorizo mixture and season with salt and pepper.