Brussels Sprouts con Chorizo

Spice up your Brussels sprouts!


Brussels Sprouts con Chorizo

Yield: 6-8


  • 1 tablespoon extra virgin olive oil
  • 1 cup chorizo, chopped
  • 1 large shallot, thinly sliced
  • 1 teaspoon chili powder
  • 2 pounds Brussels sprouts, finely shredded
  • 1 cup chicken stock
  • 1/2 lemon, juiced
  • salt to taste
  • 1/2 cup Marcona almonds, chopped


  1. In a large saucepan over medium heat, cook chorizo in olive oil until crispy.
  2. Add shallots and chili powder. Continue to cook until shallots are tender.
  3. Stir in shredded Brussels sprouts and cook for about 1 minute.
  4. Pour in the chicken stock to deglaze the pan. Bring to a boil and reduce to a simmer.
  5. Continue to cook off the stock.
  6. Season with lemon juice, salt to taste, and garnish with Marcona almonds.