Roasted Brussels Sprouts With Chorizo and Sherry Vinegar

Serious Eats
Servings 6
Brussels sprouts and cured pork are perfect partners. This time, the sprouts are paired with smoky Spanish chorizo, along with plenty of garlic, olive oil, and a splash of sherry vinegar to balance it all out.
Why It Works
Cooking the chorizo and aromatics in the oil infuses it with their flavors.
Straining the oil before roasting the Brussels sprouts ensures that the chorizo and aromatics don't burn (they'll be added back at the end).
Sherry vinegar and honey balance out the spice of the sausage and paprika.

Notes

It's important to use a raw, cured Spanish-style chorizo, like Palacios. Do not use Mexican (fresh) chorizo or any pre-cooked chorizo for this recipe.

Ingredients

  • 8 ounces Spanish-style dry-cured chorizo - 225g, diced
  • 3 tablespoons extra-virgin olive oil - 45ml
  • 3 medium shallots - thinly sliced, about 6 ounces; 160g
  • 4 medium cloves garlic - thinly sliced, about 1 ounce; 30g
  • 2 teaspoons smoked paprika - 8g
  • 1½ pounds Brussels sprouts - split in half and trimmed, 750g
  • kosher salt
  • 1 tablespoon sherry vinegar - 15ml
  • 1 tablespoon honey - 15ml

Instructions 

Cook the chorizo and aromatics

  • Adjust oven rack to middle position and preheat oven to 450°F (230°C).
  • Combine chorizo and olive oil in a medium skillet and heat over medium heat.
  • Cook, stirring, until chorizo is crisped in spots, about 5 minutes.
  • Add shallots and garlic and cook, stirring, until pale golden brown.
  • Add paprika and continue to cook, stirring, until garlic and shallots are browned. (The shallots may lightly char in spots; this is fine.)

Prepare the Brussels and roast

  • Strain mixture into a large bowl and reserve solids.
  • Add Brussels sprouts to bowl and toss to coat.
  • Season with salt and transfer to a rimmed baking sheet, arranging sprouts in a single layer, cut side down. (Reserve the large bowl for after the Brussels have been roasted).
  • Transfer to oven and roast until charred and tender, about 20 minutes.

Dress and serve

  • Return to Brussels to the large bowl and add reserved chorizo/garlic mixture.
  • Add sherry vinegar and honey. Toss to combine and serve.