Skillet Brussels Sprouts with Chorizo
These Skillet Brussels Sprouts with Chorizo will convert even the most ardent Brussels sprout hater. They only take about 30 minutes to make, and are a great side dish for any meal.
This recipe is adapted from Real Food Heals by Seamus Mullen.
Table of contents
Why We Love This Recipe for Brussels Sprouts with Chorizo
This Brussels sprouts recipe is a perfect example of a dish that contains only real and healthy ingredients. While focusing on real food, it’s elevated with just a few other ingredients and a simple and quick preparation. Very approachable and absolutely delicious, just like my roasted Brussels sprouts recipe.
The Brussels sprouts are sautéed in a cast iron skillet with a little extra-virgin olive oil which gives them that awesome caramelized flavor. We love the way they get browned a bit before the liquid is added, just like our Simple Skillet Green Beans. 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!
You could also make these any day of the week. Since they only require a few ingredients and 30 minutes of your time, there’s no reason why you shouldn’t be able to whip them up after a long day of work. They’re also a great side to serve at dinner parties as well. You’ll also want to check out these Stove Top Steamed Brussels Sprouts with Garlic too.
Key Ingredients for this Recipe
Brussels sprouts
Opt for Brussels sprouts that are on the smaller side, and preferably fresh (not frozen). Trim any long ends off from the bottom and remove any damaged outer layers.
Chorizo
Use dried chorizo that’s diced into little pieces. If you can’t find any chorizo (or don’t prefer it), simply use bacon instead!
Additional Ingredients
- 3 tablespoons extra-virgin olive oil
- 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
Step by Step Instructions to Make this Cast Iron Skillet Brussels Sprouts
Step 1: Brown Brussels sprouts
Heat a large cast-iron skillet over medium-high heat. Add the olive oil and swirl to coat the bottom of the skillet. Add the Brussels sprouts and cook, shaking the pan occasionally to gently brown on all sides, for about 3 minutes.
Step 2: Add remaining ingredients
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.
Step 3: Serve
Sprinkle with parsley and serve immediately.
FAQs and Expert Tips
The healthiest way to eat Brussels sprouts is by boiling, steaming, or sautéing them like we do in this recipe. As long as you don’t coat them in lots of butter or fat, they’ll be healthy regardless.
Brussels sprouts are packed with healthy nutrients and help you feel full longer, so if you regularly include them in your diet they may help assist with weight loss.
Cook them for a total of 5-10 minutes or until they’re fork tender.
If the sprouts are on the larger side, cut off the stem end. If they’re really small, you can leave them on during cooking, and cut the remainder off after so they don’t fall apart.
Additional Brussels Sprouts Recipes To Try
- This Steamed Brussels Sprouts with Garlic is a classic!
- Try a Brussel Sprout Stalk roasted whole!
- These roasted Balsamic Roasted Brussels Sprouts Recipe are simple and delicious.
- Here is an easy Brussels Sprouts with Hazelnuts and Sage Oregano and Sage with butter and olive oil. It’s a simple stove-top recipe to try for Thanksgiving.
- This recipe for Shaved Brussels Sprouts Salad with Kale Recipe is a super yummy way to enjoy them raw!
- This Brussels Sprouts Pasta Carbonara is one of my favorites.
- These Maple Bacon Roasted Brussels Sprouts ave a drizzle of maple which makes them crazy yummy!
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
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Skillet Brussels Sprouts with Chorizo
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
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!
Ingredients
- 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
Instructions
- 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.
Notes
Whole30:
To make this recipe Whole30 compliant, check the ingredients of your Chorizo and chicken broth and make sure they’re all compliant.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: Stove top
- Cuisine: American
Nutrition
- 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
I decided to give this a try before the holidays. I usually use bacon, but we loved this chorizo version. These brussels sprouts will definitely be on our holiday menu.
Loving the addition of the chorizo!!
Ooh, that looks amazing! I love Brussels sprouts. I’ve never tried making them like this before.
Delicious! Love the use of chorizo here. Changes things up from the usual bacon!
What a fantastic flavor combination. This is a fabulous side dish or light lunch.
Are you using Mexican or Spanish chorizo? This looks delicious!
I am a brussels sprout lover and really want to try this one! But I have not been able to find dried chorizo… Any suggestions for a substitute?
Thanks in advance.
You can buy fresh chorizo, remove the casings, and brown it in a little bit of oil. Using a slotted spoon, transfer the crumbles to a paper-towel lined plate. Wipe the skillet out with a paper towel. Or if necessary, wash it. Then follow the recipe as stated above using the cooked chorizo in step two. Otherwize you could sub in diced smoked pepperoni.
My 9-year-old son and I love brussels but my husband is a whole nother story! He refuses to eat them and if he can smell them cooking he makes plans to eat at his mom and dads house lol.
I hear the I hate Brussels Sprouts alot. I love them. I have never used chorizo. I love fried potatoes in a cast iron pan although I don’t eat them that often. My 18 year old became diabetic in 2016 and changed his way of eating losing over 100 pounds and is no longer diabetic. It’s amazing how changing the way you eat makes life so much better. I will have to look into this book. Thank you
I personally love brussel sprouts, but my boyfriend is NOT a fan, at all!
I would love to change that though! Maybe some new recipes would entice him!
Make this recipe for him Brittany. It may change his mind!
Yes Me.
I get it Michelle, but this recipe takes brussels to another level. Try it and you might be surprised!