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).