Catalan-Style Brussels Sprouts
2 pounds Brussels sprouts
1/4 cup olive oil
8 ounces chorizo
1/2 cup diced onion
4 cloves garlic
- 1.Bring large pot of salted water to a boil over medium-high heat. Add Brussels sprouts; return to a boil. Reduce heat and simmer, uncovered, 5 to 7 minutes or until fork-tender. Drain and immerse in ice water.Let stand 5 to 10 minutes or until completely chilled.
- 2.Drain; pat dry with paper towels. Set aside.Heat 2 tablespoons oil in large skillet over medium heat. Add chorizo, onion and garlic; cook and stir 3 to 5 minutes or until chorizo is golden brown. Transfer mixture to plate.
- 3.Return skillet to medium heat; heat remaining 2 tablespoons oil. Cook and stir Brussels sprouts 4 to 6 minutes or until golden brown. Stir in chorizo mixture. Heat through and serve warm.