Chorizo Brussel Sprouts

Recently, I took a climbing trip to Costa Blanca, Spain. After a long day of 9 pitches on beautiful limestone on Peñón de Ifach, I threw together some items we had leftover in our fridge – Brussels Sprouts and Chorizo Sausages. My climbing partner rejoiced in our culinary success and insisted on sharing with other foodies.


  • 1/2 pound brussels sprouts, quartered
  • 1 tbsp extra virgin olive oil
  • 4 uncased chorizo sausages (go to a spanish market for this)
  • pepper, to taste


Over medium heat, heat olive oil and add chorizo. Allow the chorizo to cook down until browned and then add the brussels sprouts. Toss the brussels sprouts so that they are evenly coated with the oil. Cook until the brussels sprouts are soft to your liking (test with a fork) and turn off the heat. Allow to sit five minutes prior to serving as this will give the brussels sprouts a nice glaze.

Serve over spaghetti squash (if paleo) or pasta (if faileo).


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Ilana is a native of Southern California. She is an accomplished rock and ice climber and runs Thrillseekers Anonymous. She volunteers as a medical technician (EMT) and works as a climbing guide when she is not out leading her own adventures. She has been featured in various media outlets including the December 2013 issue of ‘Rock and Ice’ magazine, December/January 2013 issue of ‘Gripped Climbing’ magazine, Canyoneering: A Guide to Techniques for Wet and Dry Canyons (How To Climb Series) by Dave Black and Pasadena Magazine as well as a Climbing Expert on MTV’s Parental Control (Season 7 – “Heather”).

Ilana has written 78 articles for Thrillseekers Anonymous.

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