These aren't your grandmother's Brussels sprouts. Spruced up with garlic, paprika and a touch of chorizo, this Brussels sprouts side dish will keep your guests coming back for more.
- 1 tsp plus 1 Tbsp olive oil
- 2 oz Spanish chorizo diced (gluten free if needed)
- 2 lbs medium Brussels sprouts trimmed and halved
- 4 large garlic cloves minced
- 2 tsp paprika
- 1/8 tsp salt
- Black pepper to taste
- 1 cup reduced-sodium chicken stock (gluten free if needed)
In a nonstick skillet over medium heat, heat 1 teaspoon of the olive oil. Add the chorizo and cook for 3 minutes, stirring occasionally. Transfer to a plate.
Add remaining 1 tablespoon olive oil and Brussels sprouts to the pan, cut side down. Cook for 3 minutes, without stirring. Stir in minced garlic and cook for 1 minute. Stir in paprika, salt and pepper to taste. Add the chicken stock, cover partially and cook for 3 minutes. Stir in the chorizo. Serve warm.
Serving size: 1/2 cup
Calories: 95; Fat: 4g; Saturated Fat: 1g; Cholesterol: 3mg; Sodium: 211mg; Carbohydrates: 10g; Fiber: 4g; Protein: 5g
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Date Last Reviewed: August 2, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor