This recipe comes from H-E-B Cooking Connections. A sweet, smoky dish just in time for the holidays! The Brussels sprouts caramelize beautifully -- and with a South Texas twist that includes chorizo.
3 tablespoons HEB Chef’s Basting Oil
1 very large shallot, minced
1 ½ teaspoons Adam’s Reserve Smoked Paprika
6 links Aurelia’s Besitos Chorizo, halved and thinly sliced
16 oz. fresh brussel sprouts, ends trimmed and halved
½ teaspoon Adam’s Reserve Mesquite Smoked Sea Salt
Heat a heavy bottomed sauté pan to medium/medium low and add basting oil, shallots, and smoked paprika. Do not burn! Cook until shallots are very soft and transparent, stirring frequently. Add chorizo and brussel sprouts. Cook and stir occasionally until sprouts are lightly browned and tender. Add Mesquite smoked salt and stir. If necessary, adjust to taste with additional plain sea salt and pepper.