Apr 082016


This week at I ♥ Cooking Clubs, we are saying G’day to Curtis Stone. We can make any recipe from online or one of his cookbooks to welcome him to IHCC.

Since I LOVE Brussels Sprouts and am always looking for new ways to make them, I decided to try this recipe but adapted it a bit:

Pan-Roasted Brussels Sprouts with Chorizo
1 teaspoon caraway seeds
2 tablespoons olive oil
1 1/2 pounds Brussels sprouts, halved and tough outer leaves removed
2 scallions, trimmed and thinly sliced
1/3 cup diced Spanish chorizo
Kosher salt and freshly ground black pepper

In a small heavy skillet, stir the caraway seeds over medium heat for about 2 minutes, or until toasted and fragrant. Transfer the seeds to a spice grinder or mortar and pestle and grind to a powder.

Heat a large heavy skillet over medium heat. Add the oil, then add the Brussels sprouts, scallions, and chorizo and sauté for about 5 minutes, or until the Brussels sprouts are tender and beginning to caramelize. Mix in the ground caraway. Season to taste with salt and pepper and serve.





I can’t tell you how much I love Brussels Sprouts. Yes I can, a lot. A whole lot. A bunch.

So, I didn’t have any caraway seeds so I substituted curry. Yum! I also couldn’t find any fresh Brussels Sprouts so I used a bag of frozen, and I couldn’t find any bulk chorizo so I used chorizo sausage. I probably could have found these ingredients if I had wanted to store hop, but I didn’t. And I don’t think this could have tasted any better if I’d followed the recipe exactly as it’s written. It was yummy.

I had never had Chorizo before and wasn’t sure if I’d like it, especially with Brussels Sprouts, but this was so good. My son doesn’t like Brussels Sprouts at all and I couldn’t get him to try them, but he did try the chorizo. He liked it, said it was good other than it was tainted by Brussels Sprouts 🙂

I’ll be making this again, but will cut the recipe in half, maybe even in thirds, since I’m the only one that eats it. This was a win!

Also linking to
wkendcookingWeekend Cooking is hosted @ Beth Fish Reads

  15 Responses to “Curtis Stone’s Pan-Roasted Brussels Sprouts with Chorizo”

  1. Oh my gosh, I had pan roasted brussels sprouts from a food truck this week and they were so good, I had to go back for seconds!

  2. Hello. Love the brussel sprouts although i havent tried experimenting with them yet. Have a nice weekend

  3. I’m not sure if I can get this on the menu. My husband, like your son, is not a fan of the sprouts. Every time I find a different recipe I say pleeeease give this one a try, I think you’ll like the Brussels sprouts cooked this way. I may try and sneak this version in!

    Love the recipe, Vicki, and I would eat some with you.

  4. Like you, I am crazy for Brussels Sprouts! I made a Mark Bittman recipe awhile back that was similar to this but instead of chorizo it used regular sausage. I loved it so much I think I inhaled my portion. I have no doubt this version with chorizo was over the moon delicious! Yum.

  5. My husband shares your great love of brussels sprouts. He was looking over my shoulder at your great photos and asked me to get the recipe. It does look pretty good. Thanks Vicki.

  6. Okay this post is a TOTAL winner! I like Curtis, I love Brussels sprouts, and my husband loves chorizo. It’s a must make recipe!!

  7. My husband is the big Brussels sprouts fan, but I am converting myself, after fixing them in ways other than strictly steamed or boiled. I steamed them part way last night, then finished up in the pan with olive oil, garlic, red pepper (mild) and a bit of onion with salt & pepper. Very good.

  8. I love brussels sprouts and my son does not:) I have noticed that Curtis likes chorizo. The cookbook I have What’s For Dinner has a lot of chorizo recipes. Will have to give this one a try.

  9. Oh YUM!!!! I’ll also have to check this I love Cooking Club as I saw another participant today as well. I’ve never cooked with chorizo but I LOVE brussels sprouts and the best news is that I”m the only one who eats them so I get them all to myself. 🙂 I like the best roasted with a bit of olive oil and salt and pepper but this sounds delicious.

  10. Your son’s comment made me laugh. He sounds like my husband. I like chorizo but am not convinced on the Brussels sprouts. However, I love Curtis Stone so I’m always willing to try his recipes.

  11. We like brussels sprouts and I cook them a lot. Have not combined them with caraway seeds. I like the way you substituted them with curry. Wonderful!

  12. I tried oven roasted brussel sprouts for the first time this fall and adored them (certainly a step up from the boiled balls my mom served when I was a child).

    I’m not a fan of caraway seeds, but I bet the chorizo adds a nice flavor.

  13. I am agog that I ever developed a taste for Brussels sprouts after eating them boiled to smithereens by my mother (God love her!), but I did. Roasting them is the way to go! This is a winner dish!

  14. I’m going to try this. Thanks

  15. I adore Brussels sprouts especially anytime they are roasted or caramelized–it just adds so much to the flavor. The chorizo is a great pairing. Glad to have you cooking along with Curtis and IHCC! 😉

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