Roasted Chorizo with Brussels Sprouts and Crispy Garlic

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss Brussels sprouts with 2 tablespoons of olive oil, smoked paprika, salt, and black pepper on a large baking sheet, arranging them cut-side down.

   Tip: Placing Brussels sprouts cut-side down ensures maximum caramelization and crispiness.

2. 2

   Roast for 15 minutes until the flat sides are golden brown and beginning to char.

3. 3

   Remove baking sheet from oven and stir in chorizo slices, garlic, red pepper flakes, and fresh thyme sprigs. Drizzle with remaining 1 tablespoon olive oil.

   Tip: Adding chorizo halfway through allows it to render its flavorful oils without overcooking.

4. 4

   Return to oven for 15-18 minutes, stirring halfway through, until chorizo is crispy at the edges and Brussels sprouts are deeply caramelized.

5. 5

   Drizzle the roasted mixture with sherry vinegar and honey, then toss gently to coat everything evenly.

   Tip: The vinegar and honey create a sweet-tart glaze that balances the smokiness of the chorizo.

6. 6

   Transfer to a serving platter, remove thyme sprigs, and serve immediately while warm.

   Tip: This dish is best enjoyed fresh from the oven when the chorizo is still crispy.