Pan-Roasted Brussels Sprouts

I never liked Brussels sprouts as a kid, but now I love them. You don't normally find this vegetable in the Spanish kitchen, so the flavorful combination of sprouts and chorizo is my take on a new Spanish-American side.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 6 servings
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1 1/4 pounds Brussels sprouts, preferably baby

3 tablespoons extra-virgin olive oil

8 ounces dried Spanish chorizo, diced

kosher salt

Freshly ground black pepper

3/4 cup chicken stock

Parsley, for garnish, or herb of your choice

From One Lemon

1 1/2 tablespoons lemon juice


  1. To prepare the Brussels sprouts, remove any tough leaves from the outside, trim the ends, and cut in half lengthwise. Cut lemon wedges for the fresh lemon juice. Heat a very large, heavy-bottomed (preferably cast-iron) sauté pan over medium high heat. Drizzle in the olive oil. Add the sprouts to the pan, cut side down, in a single, uncrowded layer (work in batches if they won't all fit at once). Continue to cook the sprouts until they begin to brown and caramelize.
  2. Add the chorizo to the sprouts. Season lightly with salt and pepper. Continue to cook the sprouts until they are slightly softened and bright green, but still have bite to them. Add ¼ cup of the chicken stock. Stir the sprouts and cook until the stock evaporates. Add another ¼ cup of stock, and keep cooking and adding stock until the sprouts soften more but are still al dente. Squeeze in the fresh lemon juice. Season with salt, to taste.
  3. Once the sprouts are cooked, remove from the heat and scoop them into a deep serving bowl. Garnish with the freshly chopped parsley (or herb of your choice) and serve.