Monday, April 4, 2011

One Pan: Brussels Sprouts w/ Potatoes & Chorizo



I recently had this as a side dish at a local restaurant, served to me in one of those little cast iron Staub skillets which I covet.
I loved it so much that I ordered a second order as my entree!

The original dish had pancetta in it (it was an Italian restaurant), but I wanted a bit of heat, so I recreated the dish using good Spanish chorizo.

This was hearty enough for the main meal, but it would make an amazing side dish next to roast chicken or a roast pork dish.
Another nice thing about it, is that it can be prepared in skillet.

I will remind you about this dish in the cooler weather when you are craving Brussels sprouts! It's still COLD here......the winter that never ends.



Roasted Brussels Sprouts w/ Potatoes & Chorizo:

2 containers of Brussels sprouts, stems trimmed & cut in half
1 lb. little Yukon gold potatoes, quartered
2 good Spanish chorizo links, casings removed & diced
3 shallots, sliced
3 tbsp olive oil
kosher salt

In a 12" seasoned cast iron skillet, heat your olive oil and cook the diced chorizo with the shallots until cooked. Transfer to a bowl and set aside.



In the same skillet, add the quartered potatoes and halved Brussels sprouts. Toss them around in the nice spicy oil (leftover from the chorizo). You may need to add a little more olive oil. Make sure everything is coated with oil and season with kosher salt.



Place the cast iron skillet (be careful, the handle may still be hot from the stove) in a 425F oven. Roast the potatoes & sprouts for about 35-40 minutes until they look done.

Add the cooked chorizo and shallots to the pan and toss.



Dinner is served! Enjoy.

13 comments:

Oui, Chef said...

I'm with you, Stacey, this is a terrific one pot (or skillet) meal. I'm sure it would be great as a side, but why bother, it is just perfect as it is. - S

Joanne said...

Well, I am ALWAYS craving brussels sprouts and this sounds like a fabulous one-dish way to enjoy them!

Melissa @IWasBornToCook said...

That looks great...I usually put pancetta in with my brussels sprouts but chorizo would be delicious, too!

Mister Meatball said...

Thanks for stopping by, and for the kind words.

You eat just like I do, you know. Maybe not as much as me, but still..

Go Cubbies!

The Japanese Redneck said...

I luv roasted veggies.

Daisi B said...

Looks delish!

The Jr. Chef said...

Wow, I am not a brussel sprout fan, but those look great! Wonderful recipes and pictures- you are very talented. Please visit my blog Picky Eater Solutions, I am a new food blogger just learning the ropes. www.pickyeatersolutions.blogspot.com

Ciao Chow Linda said...

all those flavors together sound great. I need to get some chorizo and brussels sprouts and make this dish. easy and delicious.

Pam said...

I just recently started liking brussel sprouts. This dish is calling my name - nicely done!

judee@glutenfreeA-Z said...

Always good to have another brussels sprout recipe. thanks, this one looks good..

tasteofbeirut said...

This is delicious and you are reminding me I have not had that many brussel sprouts this year! Time to remedy the situation!

Proud Italian Cook said...

I love how you added chorizo. Tell Henry to get you a couple of those little Staub skillets for your blog.

tom | tall clover farm said...

Not sure how I missed this jewel, but thank goodness I found it after the fact. Siddled up with pineapple sorbet and ooh wee I'll eat the WHOLE thing!