14 minutes ago
Monday, April 4, 2011
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
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.