Roasted Chorizo with Brussels Sprouts and Crispy Garlic
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you spent way more time in the kitchen than you actually did. The beauty is in the simplicity: chorizo, brussels sprouts, and crispy garlic all roasted together until everything gets caramelized and gorgeous. Brussels sprouts are packed with vitamin C and fiber, so you're getting something genuinely good for you alongside all that delicious, savory flavor. The sherry vinegar and honey add a wonderful sweet and tangy note that brings everything into balance. It's the kind of dish that feels fancy enough for company but easy enough for a Tuesday night.
Ella x
Ingredients
- 340 gspanish chorizo(sliced into 1/4-inch rounds)
- ¾ kgbrussels sprouts(trimmed and halved)
- 6garlic cloves(thinly sliced)
- 3 tbspolive oil
- 1 tspsmoked paprika
- 1 tspred pepper flakes
- 1 tspsea salt
- 1 tspblack pepper
- 2 tbspsherry vinegar
- 1 tbsphoney
- 4 sprigsfresh thyme
Detail level
Instructions
- 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
Roast for 15 minutes until the flat sides are golden brown and beginning to char.
- 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
Return to oven for 15-18 minutes, stirring halfway through, until chorizo is crispy at the edges and Brussels sprouts are deeply caramelized.
- 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
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.
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