Brussels Sprouts with Chorizo and Muscatels

My kids have finally started to eat brussels sprouts, and this dish with chorizo and muscatels has become rather popular. They go well with pancetta, bacon and chorizo, and many recipes include a little vinegar. I cooked these with smoked chorizo and muscatels soaked in sherry vinegar. They were delicious!

Brussels sprouts are thought to have stemmed from a wild species native to the Mediterranean area. They became a popular vegetable crop in Brussels, Belgium (hence the name), with rapid growth of the city during the industrial revolution. Local farmers had difficulty finding space for their crops. They subsequently bred a variety of headed cabbage that nestled its heads just under the leaf stalks. Since brussels sprouts grow vertically, they have the great advantage of requiring less land area. https://www.nature-and-garden.com/gardening/brussels-sprouts-history.html

Brussels sprouts are delicious thinly sliced in salads. They lend themselves well to sautéing, as in this dish, or roasting. They can have a bitter flavour, caused by sulphur-containing compounds if they’re overcooked, especially when boiled. https://www.hsph.harvard.edu/nutritionsource/food-features/brussels-sprouts/

If you like interesting vegetable dishes, you might like to try this one: https://atamandastable.com.au/roasted-cauliflower-with-almond-sauce/

Best wishes,

Amanda

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Print Recipe

Brussels Sprouts with Chorizo and Muscatels

Sweet and spicy, these sautéed brussels sprouts with chorizo and muscatels are a quick and easy side dish.

Prep Time10 minutes mins

Cook Time25 minutes mins

Servings: 4 people

Author: Amanda Lawson

Ingredients

• 500 g brussels sprouts (about 3 cups)
• 1 smoked chorizo sausage
• 1/4 cup muscatels
• 2 tbsp olive oil
• 1 tbsp sherry vinegar
• salt and pepper

Instructions

• Put the muscatels in a small dish and the sherry vinegar. Set aside.
• Wash and trim the base of each brussels sprout and remove and tough leaves. Cut them in half from top to bottom.
• Remove the skin from the chorizo and chop it finely.
• Heat the olive oil in a fry pan. Add the chorizo and cook until starting to crisp up.
• Add the brussels sprouts and the muscatels with the vinegar.
• Cook the brussels sprouts, stirring often, until they start to blacken, about ten minutes.
• Season to taste, then serve immediately.