Name: Skillet-Roasted Brussels Sprouts with Chorizo and Manchego Cheese
Total time: 40 min
Ingredients: 5 ounces Spanish-style chorizo sausage , quartered lengthwise and sliced crosswise ¼ inch thick; ¼ cup extra-virgin olive oil; 4 garlic cloves , sliced thin; 2 pounds brussels sprouts , trimmed and quartered through stem end; 1½ teaspoons smoked paprika; 1½ teaspoons table salt; ¾ teaspoon pepper; 1 tablespoon sherry vinegar; 2 teaspoons honey; 2 ounces Manchego cheese , shredded (½ cup)

Why This Recipe Works

If you're a fan of bacon and brussels sprouts, you're going to find comfort in these well-browned, roasty sprouts paired with smoky chorizo. Frying chopped chorizo and garlic in olive oil until the sausage's fat rendered and the garlic was beginning to brown transformed the oil, turning it a lovely deep, rust-colored red. This superflavorful chorizo-garlic oil became the cooking medium for the sprouts. Tossing the brussels with the oil, along with some salt, pepper, and smoked paprika to amplify the flavors in the sausage, ensured that they were exceptionally well seasoned. After cooking, covered, on the stovetop for a little more than 5 minutes, the brussels sprouts were bright green and just becoming tender. Uncovering and continuing to sauté the sprouts imparted gorgeous, delicious caramelization. A quick toss off the heat with ultracomplex sherry vinegar and floral honey animated the flavors of the rich, smoky sprouts with a vibrant, balancing sweet-and-sour element. A final flourish of nutty, creamy Manchego cheese took them over the top.

Before You Begin

Look for brussels sprouts that are similar in size, with small, tight heads that are no more than 1½ inches in diameter. If you have any very small brussels sprouts, cut them in half rather than quarter them. We call for a dry-cured Spanish-style chorizo for this recipe, not the fresh Mexican variety. Manchego is a Spanish sheep's-milk cheese; it's sold in both fresher and more aged varieties, and either will work well here. If you can't find Manchego, you can substitute Pecorino Romano or extra-sharp cheddar cheese.

Instructions

Combine chorizo, oil, and garlic in 12-inch nonstick skillet. Cook over medium heat until oil is bright red and garlic is just beginning to brown, about 6 minutes. Off heat, using slotted spoon, transfer chorizo and garlic to bowl; set aside.

Add brussels sprouts, paprika, salt, and pepper to oil in skillet and stir to combine. Cover and cook over medium-high heat, stirring occasionally, until brussels sprouts are bright green and starting to brown, 5 to 7 minutes.

Uncover and continue to cook, stirring occasionally, until brussels sprouts are well browned in spots and tender, 5 to 7 minutes longer. Off heat, stir in vinegar, honey, and chorizo mixture. Transfer to serving platter, sprinkle with Manchego, and serve.