Dinner Tonight: Brussels Sprouts with Chorizo

Name: Dinner Tonight: Brussels Sprouts with Chorizo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams Brussels sprouts; 1 Tbsp butter; 177 milliliters chicken stock; 227 grams fresh Mexican chorizo, removed from the casings; 1 clove garlic, minced; 1 Tbsp olive oil; 1 onion, chopped; 4 servings Salt and pepper

You can never have too many main course recipes, so give Dinner Tonight: Brussels Sprouts with Chorizo a try. This gluten free and primal recipe serves 4. One portion of this dish contains roughly 19g of protein, 29g of fat, and a total of 391 calories. A mixture of salt and pepper, butter, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Bring a large pot of water to a boil. Toss in the sprouts and cook for 10 minutes.

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Sprouts

Water

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Pot

Drain and them dump in a pot of ice water.

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Water

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Pot

Let cool for 5 minutes, and then drain again.

Meanwhile, pour the oil into a large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add chorizo, break it up with a wooden spoon. Cook until it renders some of its fat, about 2-3 minutes.

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Chorizo

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Wooden Spoon

Add the onion and garlic, and cook until the onion is very soft.

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Garlic

Onion

Add the Brussels sprouts to the skillet and cook for 3 minutes. Then pour in the chicken stock. Reduce the liquid by half, or until it thickens and begins to coat the sprouts. Season with salt and pepper and serve.

Ingredients you will need

Brussels Sprouts