Chorizo Brussels Sprouts

Heat things up on Thanksgiving with this spicy skillet dish that pairs Brussels sprouts with ground chorizo. We wouldn't be surprised if this recipe became your go-to side dish all year long.

Ingredients:

½ cup almonds 

6 oz spicy ground chorizo 

1 Tbsp vegetable oil 

3 garlic cloves 

2 tsp thyme leaves

 2 lb Brussels sprouts 

1 Tbsp red wine vinegar 

salt and pepper

 

Directions:

1. Cut the stems off the brussels sprouts. Then, pull as many leaves as you can off the brussels sprouts and collect in a bowl. Quarter the remaining cores and pull apart as much as you can into small pieces.
2. In a skillet, gently toast the almonds over low heat just until they become fragrant. Remove from the heat and then roughly chop.
3. Next, crumble and brown the chorizo. When it is cooked, remove from the heat and transfer to a plate lined with a paper towel. Wipe the inside with a paper towel to clean out the grease from the chorizo.
4. Heat 1 Tbsp. vegetable oil in the skillet and cook the garlic and thyme until the garlic is barely golden. Add the brussels sprouts a few handfuls at a time, allowing the batches to wilt before adding another handful. When they’ve all been added, cook for another 8-10 minutes.
5. Then, remove from the heat and toss with the chorizo, chopped almonds and vinegar. Season liberally with salt and pepper.

Source: kitchendaily.com

Brussels Sprouts With Pecans And Ginger Honey Sauce

Brussels sprouts paired with a spicy and sweet ginger-honey sauce and sprinkled with toasted pecans may just be the first thing to disappear from the holiday table.

Ingredients:

   2 tablespoons honey

2 tablespoons orange juice

1 tablespoon soy sauce

1/2 teaspoon McCormick® Ginger, Ground

2 containers (10 ounces each) Brussels sprouts, trimmed and cut in half lengthwise

2 tablespoons butter

1/2 teaspoon salt

1/2 cup pecan, halves or pieces, toasted 

Directions:

1. Mix honey, orange juice, soy sauce and ginger in small bowl with wire whisk until well blended. Set aside.
2. Place Brussels sprouts in large skillet. Add 1 inch of water; bring to boil on high heat. Reduce heat to low; cover and simmer 3 to 4 minutes or until tender-crisp. Drain.
3. Melt butter in same skillet on medium heat. Add Brussels sprouts, salt and honey mixture; toss gently. Cook until heated through. Sprinkle with pecans before serving.

Cooking Tips: To toast pecans: Place pecans in single layer on baking sheet. Bake in 350ºF oven 8 to 10 minutes or until lightly toasted.