Smoky Brussels Sprouts with Chorizo
This recipe comes from H-E-B Cooking Connection. A sweet, smoky dish just in time for the holidays! The Brussels sprouts caramelize beautifully and chorizo adds a South Texas twist .
Ingredients
- 3 Tablespoons HEB Chef’s Basting Oil
- 1 very large shallot minced
- 1½ teaspoons Adam’s Reserve Smoked Paprika
- 6 links Aurelia’s Besitos Chorizo halved and thinly sliced
- 16 ounces fresh brussel sprouts ends trimmed and halved
- ½ teaspoon Adam’s Reserve Mesquite Smoked Sea Salt
Instructions
- 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 Brussels 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.
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