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…
Enter 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?
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!
Enjoy my friends!
Paleo Brussels Sprouts with Chorizo Recipe
- 12-15 Brussels sprouts cut in half lengthwise
- 1/4 lbs of chorizo
- 1/4 cup of diced onion
- An all-purpose seasoning of your choice
- Salt and pepper
- Olive oil
- Preheat oven to 375-degrees F
- Line a cookie sheet with aluminum foil
- Cut Brussels sprouts in half lengthwise
- Toss halved Brussels sprouts with about 2 tbs of olive oil
- Place sprouts on cookie sheet
- Sprinkle with an all purpose seasoning
- 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)
- About 15 minutes before the Brussels sprouts are done, place onions in a saucepan over medium heat, and saute onions until translucent
- Add chorizo to the saucepan’s ingredients, and cook until browned, drain fat
- Transfer cooked Brussels sprouts to the saucepan and mix together with the chorizo and onions
- Taste and season with salt and pepper as desired
- Serve hot and enjoy!