Roasted Brussels Sprouts With Chorizo and Sherry Vinegar Recipe

Serious Eats
Serves: 6 Save

Ingredients (9)

  • 8 ounces (225g) Spanish-style dry-cured chorizo, diced
  • 3 tablespoons (45ml) extra-virgin olive oil
  • 3 medium shallots, thinly sliced (about 6 ounces; 160g)
  • 4 medium cloves garlic, thinly sliced (about 1 ounce; 30g)
  • 2 teaspoons (8g) smoked paprika
  • 1 1/2 pounds (750g) Brussels sprouts, split in half and trimmed
  • Kosher salt
  • 1 tablespoon (15ml) sherry vinegar
  • 1 tablespoon (15ml) honey

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Directions

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