Pan-Roasted Brussels Sprouts
Chef Seamus Mullen shares this delicious and healthy recipe with us from his new book, Hero Foods. Be sure to catch Seamus in our section about cooking with healthy and anti-inflammatory foods!
“Brussels sprouts must be the meatballs of the vegetable world. They are another one of these things that once they go on the menu in the restaurant, they fly out the door with reckless abandon. People want their Brussels sprouts! A little chorizo and some lemon juice go a long way to taking the boredom out of sprouts.” – Seamus Mullen
- 1 tablespoon extra virgin olive oil
- 1 pound Brussels sprouts, such as small, baby Brussels sprouts
- 1/2 pound dried chorizo, diced
- 1 tablespoon lemon juice
- 1 cup chicken stock
- Salt and pepper, to taste
- 2 tablespoons parsley, chopped
Heat the olive oil over medium-high heat in a large cast iron pan. Add the sprouts and cook until gently browned, about 3 minutes, shaking the pan occasionally to brown on all sides. Add the chorizo and cook for about 2 minutes; the sprouts will start to take on a nice, rosy color from the sausage. Add the lemon juice, chicken stock and salt and pepper, to taste, and simmer for about 5 minutes, or until the liquid is reduced and the sprouts are tender.
Finish with a sprinkling of chopped parsley and serve.