Roasted Brussels Sprouts with Chorizo Recipe

roasted brussels sprouts with pork

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  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
214 Calories
16g Fat
11g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 214
% Daily Value*
Total Fat 16g 21%
Saturated Fat 5g 25%
Cholesterol 22mg 7%
Sodium 307mg 13%
Total Carbohydrate 11g 4%
Dietary Fiber 3g 12%
Protein 8g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here's a wonderful little side dish big on flavor. The strong, spicy flavors of chorizo blend nicely with the strong flavor of roasted Brussels sprouts. We throw in some raisins, fresh thyme, sherry vinegar, and shallots to create a really rich and complex dish. It makes the perfect winter accompaniment to roast beef, wild boar, venison, or even a heavily flavored chicken.


  • 2 tablespoons raisins
  • 1 1/4 pounds Brussels sprouts, quartered
  • 3 tablespoons olive oil
  • 4 ounces Spanish chorizo, cut into small pieces
  • 1 tablespoon unsalted butter
  • 2 tablespoons minced shallots
  • 1 teaspoon minced fresh thyme
  • 2 tablespoons sherry vinegar
  • Kosher salt and freshly ground black pepper

Steps to Make It

  1. Preheat the oven to 400 F.

  2. Put the raisins in a small bowl and add hot water to cover. Let stand until plumped, about 10 minutes. Drain.

  3. Put the Brussels sprouts in a large roasting pan in a single layer.

  4. Drizzle with the olive oil.

  5. Bake, stirring occasionally until browned and tender, about 25 minutes.

  6. Stir in the chorizo, butter, shallots, and thyme and return to the oven until the chorizo is sizzling, about 5 minutes longer.


  • For a wine pairing, try Pinot Noir or Syrah.

Reprinted with permission from Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors by Lori Lyn Narlock (Andrews McMeel 2007).