Monday, November 24, 2014

Thanksgiving Menu: Brussels Sprouts with Chorizo & Toasted Almonds

We are big brussels sprouts fans, and when we found this recipe incorporating chorizo and almonds, we were curious to try this warm salad. It got good reviews from everyone who tried it, even from people who wouldn't normally eat brussels sprouts.

1/4 cup raw almonds
3 oz. chorizo sausage, sliced
1 lb. brussels sprouts, halved with leaves separated
2 tablespoons garlic flavored olive oil
2 garlic cloves, chopped
1 teaspoons fresh thyme
1 tablespoon red wine vinegar
salt and pepper to taste

- toast almonds in a frying pan over medium heat for about 6-7 minutes. let cool and chop.
- cook the chorizo in a large pan, stirring until crisp. set aside.
- heat oil in a large pan over medium high heat, adding the garlic and thyme and sautéing until the garlic is golden. Add the brussels sprouts in batches, cooking until leaves have wilted and have browned a bit, approximately 10 minutes.
- remove from the stove and mix the almonds and chorizo in with the brussels sprouts. Add salt and pepper to taste.

Adapted from a Bon Appetit recipe. Serves 4.

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