Brussels Sprouts with Chorizo Paleo Recipe

I’ll be honest, Brussels sprouts are not my go-to vegetable. Other cruciferous veggies like cabbage and broccoli are awesome, but I never knew what to do with these little guys…

whole30 compliant recipe markEnter my husband. He loves Brussels sprouts and has asked for them every now and then. He’s even tried making them a couple of times himself. I remember one of his experiments on the grill quickly turned into a molten mess.

Now that we’re into the peak season for the best-tasting Brussels sprouts, I figured it was time to step up and try a recipe for him. But, I would definitely need to spice things up a bit.

So I announced to my husband I was making Brussels sprouts with chorizo. He looked at me like I was crazy. Then he tasted it and gave me a big thumbs up! I figured if cabbage and hamburger go together, why not Brussels sprouts and chorizo?

Brussels sprouts oiled, seasoned and ready for the oven. Roast only until the center stem is tender – it’s best to start checking as early as 10-15 minutes into the cooking time.

While the Brussels sprouts were roasting in the oven, I browned the onions and chorizo. Slapped them together and voilà! 

I know lots of paleo people love Brussels sprouts. They’re a good source of Vitamins A & C, potassium, folate, iron, fiber and phytonutrients.

This Brussels sprouts paleo recipe would make a great side dish for just about any meal. You can also add more of your favorite veggies, mix it up with the spicy chorizo, and turn this dish into a main course.

All of you Brussels sprout lovers will have to let me know what you think of this one. If you have a favorite recipe or tip for cooking them, let us know that too!


Paleo Brussels Sprouts with Chorizo Recipe

Paleo Brussels Sprouts with Chorizo Recipe


  • 12-15 Brussels sprouts, cut in half lengthwise
  • 1/4 pound of chorizo
  • 1/4 cup of diced onion
  • An all-purpose seasoning of your choice
  • Salt and pepper
  • Olive oil


  1. Preheat oven to 375-degrees F
  2. Line a cookie sheet with aluminum foil
  3. Cut Brussels sprouts in half lengthwise
  4. Toss halved Brussels sprouts with about 2 tbs of olive oil
  5. Place sprouts on cookie sheet
  6. Sprinkle with an all purpose seasoning
  7. Place in oven 25-40 minutes, or until fork inserted into stem penetrates easily (cooking times can vary widely for these – checking for doneness will be your best guide)
  8. About 15 minutes before the Brussels sprouts are done, place onions in a saucepan over medium heat, and saute onions until translucent
  9. Add chorizo to the saucepan's ingredients, and cook until browned, drain fat
  10. Transfer cooked Brussels sprouts to the saucepan and mix together with the chorizo and onions
  11. Taste and season with salt and pepper as desired
  12. Serve hot and enjoy!


1 reply
  1. Bonnie
    Bonnie says:

    Hi! I made one of your recipes for dinner tonight and it was a nice addition to my repertoire of regular meals. I’m bookmarking more for later. On this one, I don’t see why the chorizo couldn’t be cooked with the Brussels sprouts. A recipe I love to make is with chopped bacon and you put it on top of the sprouts raw. It needs a few stirs to cook all the bacon nice a crispy, but the flavour is all melded together and a drizzle of balsamic vinegar at the end adds a nice sweetness to it. I’ll try that with chorizo without the casing and see how it goes!


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.