One Pan: Brussels Sprouts w/ Potatoes & Chorizo
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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.
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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.
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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.
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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.
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Dinner is served! Enjoy.
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Comments
You eat just like I do, you know. Maybe not as much as me, but still..
Go Cubbies!