Most of you are running crazy to get your Thanksgiving menu perfect…. It sounds like a Christmas Dinner rehearsal indeed! So much to do with so little time!
Here is a nice side recipe that you can serve with the Turkey or the meat of your choice. It’s traditional and modern at the same time, grilling the brussel sprouts make them taste slightly different and the spicy touch that the chorizo brings to that side dish makes it very special and slightly exotic. Hope you will enjoy as much as we do!
- 1,5 pounds Brussels sprouts
- 3 tbsp good olive oil
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 1 spicy chorizo sausage
- 1/2 cup of chicken broth or white wine
Preheat oven to 400 F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them into 2 and mix them in a bowl with olive oil, salt and pepper. Cover a roasting tray with parchment paper and spread them on it.
Roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.
Once the brussels sprouts have a nice brown color, pour the broth or wine on top of them and let it reduced in the oven. It will moist the sprouts.
In the meantime, slice or cut into 2-3 mm julienne a spicy chorizo sausage and 5-10 minutes before the sprouts are cooked, spread the chorizo on the Brussels sprouts. Shake well and let it roast.