Brussels Sprouts with Chorizo

Brussels Sprouts with Chorizo

• 2 T extra virgin olive oil
• 6 oz. cured Spanish chorizo quartered lengthwise, ¼” diced
• 1 lb Brussels sprouts, trimmed and cut in half, lengthwise
• ½ small yellow onion, rough chopped
• 2 cloves garlic finely chopped
• pepper to taste                         
• Kosher salt to taste

1. Boil sprouts in salted water for 6 min. till tender.  Move to an ice bath for 5 min.  Pat dry in paper towel, set aside
2. Heat 1 T oil in a skillet.  Sauté chorizo until browned 5 min.
3. Add onions and cook until golden brown, 8 min.; add garlic and cook until soft, 2 min.  
4. Transfer to bowl.  
5. Increase heat, add additional oil sauté sprouts until brown and tender, 8 min.  
6. Add chorizo mixture and season with salt & pepper to taste.