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
Units
Scale
- 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