Chef Seamus Mullen, owner of New York City's acclaimed Spanish spot Tertulia and author of Real Food Heals, has a way with veggies, elevating them with fresh flavor boosters. Take these pan-roasted Brussels sprouts, which he balances with tart lemon and savory chorizo; they fly out of his kitchen whenever they're on the menu. "It's phenomenal because they're the vegetable we loathed as children, yet we can't seem to get enough of them now," says Mullen.

Serves 4

  • 3 Tbsp. extra-virgin olive oil
  • 1 pound (preferably small) Brussels sprouts
  • 8 ounces diced dried chorizo
  • 1 Tbsp. lemon juice
  • 1 cup chicken broth or stock
  • Coarse sea salt
  • Ground black pepper
  • 2 Tbsp. chopped flat-leaf parsley

    Total time: 15 minutes

    Heat a large cast-iron skillet over medium-high heat. Add the olive oil and swirl to coat bottom of pan. Add the Brussels sprouts and cook, shaking pan occasionally to lightly brown on all sides, about 3 minutes. Add the chorizo and cook, stirring often, about 2 minutes. (Sprouts will start to take on a rosy color from the sausage.)

    Add the lemon juice, chicken broth or stock and a pinch each of coarse sea salt and ground black pepper. Simmer until liquid has reduced and sprouts are tender, about 5 minutes. Sprinkle with parsley and serve immediately.

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