Brussels Sprout Leaves with Chorizo and Toasted Almonds
A flavorful side dish combining crispy brussels sprout leaves with spicy Spanish chorizo, toasted almonds, and aromatic garlic and thyme. The dish is finished with a bright touch of sherry vinegar that perfectly balances the rich flavors.
Ingredients
- •½ cup skin-on almonds (not roasted)
- •6 ounces Spanish chorizo, thinly sliced
- •3 tablespoons olive oil
- •2 cloves garlic cloves, thinly sliced
- •2 teaspoons fresh thyme leaves
- •2 pounds brussels sprouts, stems trimmed, halved, leaves separated
- •to taste Kosher salt, freshly ground pepper
- •1 tablespoon Sherry vinegar or red wine vinegar
Cooking Instructions
- 1.
Toast almonds in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop.
8 min
- 2.
Cook chorizo in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and chorizo is crisp, about 5 minutes. Transfer chorizo to a small bowl and wipe skillet clean (don't skip this step or the reddish-brown chorizo drippings will make brussels sprouts look muddy).
5 min
- 3.
Heat oil in same skillet over mediumhigh and cook garlic and thyme, stirring occasionally, until garlic is fragrant and golden, about 1 minute. Working in batches, add brussels sprout leaves, tossing and letting them wilt slightly before adding more; season with salt and pepper. Cook, tossing occasionally, until leaves are browned in spots and tender, 8-10 minutes.
10 min
- 4.
Remove from heat and add vinegar, almonds, and chorizo; toss to combine. Season with salt, pepper, and more vinegar, if desired.
2 min
