Brussels with Chorizo

1 ½ lb. (2 pt.) large Brussels sprouts

Salt

4 tbsp. olive oil

Pepper

1 tsp. smoked paprika

½ lb. Spanish chorizo, casings removed and meat diced (I like Gaspar’s)

3 shallots, chopped

4 cloves garlic, chopped

1 ½ tbsp. sherry vinegar

1 rounded tbsp. acacia honey (or other mild honey)

Step 1

Preheat the oven to 475°.

Step 2

Bring a large pot of water to a boil. Trim the bottoms of the Brussels sprouts and halve them lengthwise. Salt the water, add the Brussels sprouts, and parboil until crisp-tender, about 5 minutes. Drain and dry on a kitchen towel. Transfer to a baking sheet. Dress with 3 tbsp. oil, then season with salt, pepper, and the smoked paprika. Roast the Brussels sprouts, cut-side down, until golden and tender, about 20 minutes.

Step 3

Meanwhile, in a large skillet, heat the remaining 1 tbsp. oil, one turn of the pan, over medium. Add the chorizo and cook until the fat begins to render, a few minutes. Add the shallots and garlic and cook, stirring often, until the vegetables soften, 2 to 3 minutes.

Step 4

Add the Brussels sprouts to the skillet. Dress with the vinegar and honey; season.