Sautéed Brussel Sprouts can only taste better with Chorizo! Looking for something different for Thanksgiving or Christmas? These Brussel Sprouts are lightly steamed, then sautéed with chorizo, before being drizzled with a Balsamic Glaze.
Sauteed Brussel Sprouts with Chorizo and Balsamic Glaze is one of my favorite side dishes during the holidays. That says a lot as I used to hate Brussel sprouts!
Maybe it's because when people think of Brussel Sprouts, they might think of a plain steamed tasteless side dish that your mother made you eat as a child. Thank goodness there are tastier Brussel sprout recipes. Did I mention that everything tastes better with chorizo?
How to Trim Brussel Sprouts
You want to select firm and fresh Brussel Sprouts, they provide the best flavor. Remove any outer leaves or yellow leaves of the Brussel Sprouts. Similar to a cabbage, but don't remove too many leaves. Trim off the woody end, but leave enough stem to keep the sprout intact. Slice in half lengthways from top to bottom. They're ready for steaming!
How to Make Sautéed Brussel Sprouts
My wife loves Sauteed Brussel sprouts and has introduced me to different ways of eating this healthy vegetable. Some people consider this one of the world's healthiest vegetables, high in vitamin C and K and minerals. However, my recipe will be much less healthier after adding spicy chorizo sausages and a thick balsamic glaze! 🤣 This is the best way to sauté Brussel Sprouts! It's so easy to sauté them in a skillet.
The Brussel Sprouts need to be lightly steamed before they are sautéed. It only takes about 5 minutes of steaming. This ensures they are starting to cook all the way through. Nobody likes eating uncooked, crunchy Brussel Sprouts. After they are steamed, fry onions and mix in the chorizo and fry until cooked. Everything tastes better with chorizo, see my Chorizo Lasagna recipe! When the Brussel Sprouts are ready to serve, drizzle with a Balsamic Glaze. This adds sweetness and a bit of tangy flavor to your new favorite holiday side dish recipe!
- For a large dinner, double the recipe! Everyone will want to try this!
- If you can't find Balsamic Glaze, make your own! Simmer balsamic vinegar with brown sugar or honey until it reduces and thickens
- Substitute Chorizo sausage with smokey bacon
- Garnish with dried cranberries or roasted pine nuts
- Squeeze fresh lemon juice for a citrus twist
Side Dishes Perfect for the Holidays
- Parmesan Roasted Broccoli
- Crispy Roasted Moroccan Potatoes
- Savory Mashed Sweet Potatoes
- Creamy Scalloped Potatoes
- Honey Roasted Carrots with Soy
These Sauteed Brussel Sprouts drizzled with balsamic glaze are so easy to make and full of flavor. A perfect side dish for your Christmas, Thanksgiving or holiday celebration table. Did I mention everything tastes better with Chorizo? Even Brussel Sprouts. Bon Appetit! Приятного аппетита!
- 1 lb /500g brussel sprouts cut in half and trimmed
- 1 chorizo sausage halved and sliced
- 2 tablespoons butter
- ½ medium onion sliced
- salt and pepper to taste
- balsamic glaze for drizzling
- In a frying pan, cook the sliced chorizo until cooked. Set aside but save the oils in the frying pan.
- Fill a large pot with water, with a steamer insert, and bring to a boil. Add the brussel sprouts to the steamer and steam for no longer than 5 minutes, until they are starting to soften and lightly cook through. Remove from steamer and set aside.
- Add the onions to the frying pan with the oils from the chorizo. Saute onions until its caramelised. Set aside.
- Add the butter to the frying pan, sauté the steamed brussel sprouts for 5 minutes, until they start to slightly brown and caramelize. Combine the chorizo and onion into the cooked brussel sprouts and mix until combined.
- Drizzle a Balsamic Glaze over the brussel sprouts before serving.