Brussel Sprouts are one of those veggies that had a moment in 2014 and 2015. It seemed like for two years, all anyone could ever eat was brussel sprouts. Now I’ll admit that before 2014, I didn’t eat them. Why? Well… to be honest, brussel sprouts aren’t Hispanic and Hispanic cuisine doesn’t really have veggies in heavy rotation. It’s actually crazy when you stop and think about the veggies in Hispanic cuisine… they are far and few in between. The diet is very heavy in meat and starches. Now, I’m not complaining except when I’m watching my waistline, which is all the time!
Nonetheless, ever since I tried brussel sprouts they’re now easily my second favorite veggies. My first favorite are haricot verts which are French style skinny string beans. Those things are fire and delicious! When it comes to brussel sprouts, I love how heavy and filling they are. I also love that they can stand up to bold flavors so you can freely season them any way that you like. For someone who likes to eat and cook bold foods, this is amazing! However, that’s not to say that brussel sprouts don’t taste amazing without some simple garlic, salt, and olive oil– because they do!
All in all, brussel sprouts are life. If you don’t like them, then it’s understandable why. They have a strong smell and taste that can easily make the non-veggie lover and kids cringe. I’ve had them all kinds of ways and I have yet to have them in a way I don’t like. My absolute favorite way of having them is burnt…. Yes, you read that correctly. Burnt. My favorite way of having them is burnt… I’ll let that sink in. Burnt brussel sprouts have a deep flavor. The best is when you get a lone burnt brussel sprout that’s crispy like a potato chip. It’s the best thing ever! As I write this, I’m inspired to now make Kale Chips. Watch out… because I just might make them!
Now a great way to make brussel sprouts that’s quick and tasty is by adding some chorizo. Chorizo Brussel Sprouts are a constant in my house because it elevates simple brussel sprouts with some goodness! If you’re a vegetarian, feel free to skip on the pork. The brussel sprouts on their own tastes amazing!
As always, if you’d like to see a step by step cooking then click here: Chorizo Brussel Sprouts
Enjoy! Buen provecho!
- 1lb Brussels Sprouts
- ½ chorizo
- 1tsp Garlic Powder
- 1 ½ tsp White Balsamic Vinegar
- Salt & Pepper to Taste
- Olive Oil
- Preheat oven to 400 degrees
- Cut Brussels Sprouts in half
- Add garlic powder, vinegar, salt, pepper, and olive oil
- Give it a good stir making sure the brusses sprouts are coated with your seasoning
- Roast for 20-30 mins. I like mine a little crispy and slightly burnt/charred so I tend to leave them in for 30 mins or more.
- Add olive oil to a warm skillet
- Add chorizo and brown on all sides
- Remove chorizo and drain excess oil
- Toss brussel sprouts and chorizo together