Brussel Sprouts With Chorizo

Seamus Mullen Cooks Some Delicious Dishes for 2009

GMA Recipes
Difficulty: Easy
Cook Time: min

New Years parties may be known for a giant, sparkly globe, champagne and last-minute kisses, but when chef Seamus Mullen gets involved, it's all about food. Check out the recipes below and wash down that champagne toast with these delicious Spanish dishes.


  • 1 pound Brussels sprouts, cut in half with stems removed
  • Half-pound chorizo, diced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 2 cups chicken stock
  • salt and pepper to taste
  • Cooking Directions

    Over medium-high flame, heat olive oil until it skates easily across the pan. Add sprouts, cut-side down, and cook until gently browned, making sure not to move them around. Add chorizo and cook until fat is rendered, about 2 minutes, shaking the pan so the chorizo doesn't stick. Add butter, lemon juice, salt and pepper to taste and chicken stock and simmer for about 5 minutes, or until the liquid is reduced and sprouts are tender.

    Recipe Summary

    Main Ingredients: brussels sprouts, chorizo, lemon

    Course: Salad, Side Dish, Vegetable

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