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!
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. 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
PrintSkillet 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
Most people I know hate Brussels sprouts, but I love them and have a bag in the fridge to cook.
Perfect! You should definitely try this recipe Annette!
No, I don’t know any brussels sprouts haters, but we love them.
Then you will love this recipe Wendy!
I right now don’t know a Brussels sprouts hater, but I do know that roasting (or probably sautéing) is the best way to prepare them. I cook with chorizo all the time, and now even make my own. Good chorizo is important to me, since I live on the border with Mexico. I have, however, never seen or heard of dried chorizo. Guess I have some exploring to do if I’m going to make this recipe. Which does sound wonderful.
Hi Susan! I’m from TX living in VT, so I’m a bit jealous you have ready access to all of the ingredients you need to make fresh chorizo:) Dried chorizo is Spanish and is made with cured pork. It’s dry like pepperoni. Let me know if you find it and what you think!
That recipe looks delish! Can’t wait to try it.
Awesome! Let us know what you think Donna.
I know a few, but I’m not one of them
You’ll love this recipe Karen!
Husband hates Brussels!
This recipe might just change his mind Steph!!
Neither my husband or son will eat brussel sprouts. I love them!
Have them try these brussels Crystal. The chorizo and lemon juice make them so delicious!
Yes, my hubby. I keep trying to get him to try them.
Make this recipe for him Dee. It’s a winner!
Most people I talk to hate brussel sprouts; most have never had them fixed ‘right.’ I know a couple people who have never tried them and won’t try them. I love them made all different ways, especially roasted; brings out the sweetness.
Exactly Deborah! Roasting veggies is such an awesome way to cook veggies. Or cooking them in a cast iron pan like this recipe.
These look great…I will try a milder sausage.
They are delicious Kim! I’m sure it will be great with a milder sausage.
Answering your bonus questions here, since I don’t seem to be able to make the above for, work. I do know a Brussels sprout hater, and I’m not crazy about them. I’ve cooked with chorizo, but not very often ( this recipe will definitely have me buying some!). I love my cast iron pan and one of my favorite things to cook in it are blistered Shishito peppers! YUM!
Definitely try this recipe Carol! The chorizo makes is really special. Love your blistered Shishito peppers! Cast iron pans are the best.
Not a fan of Brussels sprouts, but it sure looks good
You should try this recipe Andrea. The chorizo adds so much flavor to the caramelized brussels!
Not crazy about Brussels sprouts, but my husband loves them, so I’m always looking for ways to satisfy both of us. This looks like one of those ways!
This recipe may convert you Carol. It is delicious!
No haters here! Our family loves brussel sprouts!
Then your family is going to LOVE this recipe! Thanks Carly!
we love brussels sprouts around here and chorizo! so this recipe looks awesome. Love to check out the book as well, what a great story.
You can’t beat the brussels and chorizo combo for sure! And Seamus’ book is awesome. Thanks Ali!