Sweet Chili Brussel Sprouts With Chorizo Recipe

Prepare sprouts

Trim the stem ends of 1 lb Brussels sprouts and remove any yellow or damaged outer leaves. Slice larger sprouts in half lengthwise so pieces are roughly uniform; leave small ones whole.

Cook chorizo

Heat a large heavy skillet or cast-iron pan over medium heat. Add 8 oz uncased chorizo (break into chunks). Cook, stirring and breaking up meat, until browned and most fat has rendered, about 6–8 minutes. Remove excess rendered fat with a spoon, leaving about 1 tablespoon in the pan for flavor. Transfer the cooked chorizo to a bowl and set aside, leaving pan and fat in place.

Sear sprouts

Add 1 tbs extra-virgin olive oil to the same pan and increase heat to medium-high. Add the prepared Brussels sprouts cut side down in a single layer (work in two batches if necessary). Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Sear without moving for 4–5 minutes until deep golden-brown on the cut sides.

Once browned, stir the sprouts, lower heat to medium, and continue to cook 4–6 minutes until tender-crisp. If pan becomes dry, add 1–2 tbs water and cover briefly to help steam and finish cooking.

Return the cooked chorizo to the pan, stir to combine with the Brussels sprouts, and cook together for 1–2 minutes to meld flavors. Remove from heat and tilt pan slightly, spooning off any excess fat if there is more than about 2 tablespoons.

Meanwhile, make the glaze: mince 2 garlic cloves. In a small bowl whisk together 1/4 cup sweet chili sauce, 1 tbs rice vinegar, 1 tbs honey (or agave), 1 tsp soy sauce, minced garlic, and 1/4 tsp red pepper flakes (if using). Taste and adjust: add more honey for sweetness, vinegar for tang, or soy sauce for saltiness.

Return the pan with sprouts and chorizo to low heat. Pour the glaze over the mixture and toss gently to coat, cooking 1–2 minutes until the sauce is warm and slightly thickened and clings to the sprouts and chorizo.

Remove pan from heat. Stir in 1 tbs fresh lime juice to brighten flavors. Taste and adjust seasoning with additional salt or lime as desired.

Transfer to a serving platter and sprinkle with 2 tbs chopped fresh cilantro and 1 tsp toasted sesame seeds. Serve hot.