Growing up, my mom made a vegetable soup with Brussels sprouts in it and I really liked it. Plus, when my parents placed food in front of me, I rarely had a choice. They weren't short order cooks: everyone ate the same dish.
Once I grew up, however, my favorite way of preparing Brussels sprouts is to roast them. The edges become crispy and brown, while the insides are tender. And there are so many different flavors you could use!
Here are a few of my previous posts: Shredded Brussels Sprouts with Shallots and Tomatoes and Roasted Brussels Sprouts with Gorgonzola.
This time, I decided to cook Brussels sprouts in my cast iron pan and add some of the hard chorizo I had left over. I hope you like this recipe and give it a try: maybe you'll become a Brussels sprouts lover?
Brussels Sprouts with Chorizo and Red Onion
1/2 cup sliced Citterio Milano Rustico Chorizo, or any other hard chorizo
1 pound Brussels sprouts, trimmed, halved
1/2 red onion, thinly sliced
salt & pepper
olive oil, optional
1 poached egg, optional
1. Heat you cast iron skillet. Add chorizo slices and cook them till they are crispy. Remove from the skillet.
2. Add the Brussels sprouts, a bit of water, and cook covered for about 15 minutes, making sure to stir them occasionally. Add a bit of water if necessary.
3. Add red onions, salt & pepper, and a bit of oil if necessary and continue to cook uncovered for about 5 minutes.
4. Add the crispy chorizo slices, heat through and you are ready to serve.
But if you've been reading this blog for a while, you know my obsession with topping already delicious dishes with poached or fried eggs. I could not resist: here are the results:
Will you give this a try? Please do!