skillet brussels sprouts with chorizo
It’s Stephanie here and I need to confess that I didn’t always love brussels sprouts. But I guarantee these Skillet Brussels Sprouts with Chorizo will convert even the most ardent hater.
I’m sure you’ve heard the saying “Food is medicine.” It doesn’t really bring to mind platefuls of decadent and crave worthy dishes, right? Well, think again! Celebrated NYC chef Seamus Mullen’s new cookbook Real Food Heals proves that healthy eating can literally save your life and still be flavor packed, gorgeous food that you will be psyched to make and eat. Read on to find out how you can enter to win a copy of this amazing book!
Seamus runs two successful NYC restaurants (Tertulia and El Colmado) and through long hours spent in his kitchens and a diet of mostly carb heavy convenience foods he had hit rock bottom with not one, but two near death experiences. He was taking multiple prescription medications and pain relievers to deal with the symptoms of rheumatoid arthritis.
He knew he had to take control of his health or he was going to die. He decided to embrace the world of Functional Medicine, which addresses and treats the root cause of illnesses instead of just treating the symptoms. He totally changed his diet to focus on vegetables, healthy proteins and fats and started to move his body. Within a year he was completely off all medications and no longer had RA. His story and trasnformation is truly inspiring!
Speaking of inspiring, let’s chat about these Skillet Brussels Sprouts with Chorizo. This recipe is a perfect example of all the recipes in Seamus’ cookbook. It focuses on real food, elevates it with just a few other ingredients and a simple and quick preparation. Very approachable and absolutely delicious.
The brussels sprouts are sautéed in a cast iron pan with a little extra-virgin olive oil which gives them that awesome caramelized flavor. Then you throw in a little salty and meaty chorizo and a splash of tart lemon juice. Wowza! The salty and tart play so well with the sweetness of the caramelized brussels. Seriously, you have to make these people!
When I’m flipping through a cookbook I always make a mental note of recipes that I want to go back and try. I’m not joking when I tell you that I stopped making mental notes a few pages in because I literally want to make every recipe in this book… from the Summer Squash Salad with Radishes and Tuna, and the Harissa Roasted Spaghetti Squash to his Kale, Lamb and Feta Frittata… every recipe screams make me NOW!! And it doesn’t hurt that the photography is stunning.
Seamus proves with Real Food Heals that healthy food can be delicious, easy to prepare and it can change your life for the better.
More Brussels Sprouts Recipes To Try
These Roasted Brussels Sprouts with Bacon have a drizzle of maple which makes them crazy yummy!
Add a bit of seasoning, balsamic vinegar and pure maple syrup to this Brussels Sprouts and Chicken Sheet Pan Dinner and you have a new favorite fall dinner.
Here is an easy Brussels sprouts recipe with Hazelnuts, Oregano and Sage with butter and olive oil. It’s a simple stove-top recipe to try for Thanksgiving.
These roasted Brussels Sprouts with Balsamic and Thyme are simple and delicious.
It doesn’t get any easier than these Simple Brussels Sprouts with garlic. They’re perfect in their simplicity.
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Adapted from Real Food Heals by Seamus Mullen. These Skillet Brussels Sprouts with Chorizo will convert even the most ardent hater. They are an utterly delicious and totally Thanksgiving worthy side dish. Gluten-free and Paleo, too!
- 3 tablespoons extra-virgin olive oil
- 1 pound Brussels sprouts, preferably small
- 4 ounces dried chorizo, diced
- 1 tablespoon fresh lemon juice
- 1 cup chicken stock or broth
- Coarse sea salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- Heat a large cast-iron pan over medium-high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the Brussels sprouts and cook, shaking the pan occasionally to gently brown on all sides, for about 3 minutes.
- Add the chorizo and cook, stirring often, for about 2 minutes. The sprouts will start to take on a nice rosy color from the sausage. Add the lemon juice, stock, and a pinch each of salt and pepper. Simmer until the liquid has reduced and the sprouts are tender, about 5 minutes.
- Sprinkle with parsley and serve immediately.
Whole30: To make this recipe Whole30 compliant, check the ingredients of your Chorizo and chicken broth and make sure they’re all compliant.
- Calories: 213
- Sugar: 1 g
- Sodium: 513 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 13 mg
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