Serves 4


  • 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


    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.

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