Pan-Roasted Brussels Sprouts With Chorizo Recipe
Photo: Alison Gootee
Serves 4
Ingredients
1 tsp. caraway seeds
2 Tbsp. olive oil
1 1/2 pounds Brussels sprouts (about 20), halved and tough outer leaves removed
2 scallions, trimmed and thinly sliced
1/3 cup diced Spanish chorizo (1 1/2 ounces)
Kosher salt
Ground black pepper
Directions
Total time: 20 minutes
In a small skillet, stir caraway seeds over medium heat until toasted, about 2 minutes. Transfer seeds to a spice grinder or a mortar and pestle and grind to a powder. Set aside.
Heat a large skillet over medium heat. Add oil, Brussels sprouts, scallions and chorizo and sauté until Brussels sprouts are tender and beginning to caramelize, about 5 to 8 minutes. Mix in reserved ground caraway. Season to taste with salt and pepper and serve.
Ingredients
Directions
Total time: 20 minutes
In a small skillet, stir caraway seeds over medium heat until toasted, about 2 minutes. Transfer seeds to a spice grinder or a mortar and pestle and grind to a powder. Set aside.
Heat a large skillet over medium heat. Add oil, Brussels sprouts, scallions and chorizo and sauté until Brussels sprouts are tender and beginning to caramelize, about 5 to 8 minutes. Mix in reserved ground caraway. Season to taste with salt and pepper and serve.