Brussel sprouts are all the rage right now. Everywhere you look, they’re featured in a restaurant. They’re typically drenched in olive oil and roasted, which is wonderful, but not so wonderful when your new fall boots don’t fit over your now-bloated calves. What’s funny to me is that these baby-cabbage-lookin’ vegetables are notoriously everyone’s least favorite…. but how can you hate them? Personally, I don’t get it.
If you dislike (that’s a nicer term than hate) brussel sprouts or you’re like me and would love a new way to enjoy one of your favorite veggies, this recipe is a gem.
So…. how do we get these “dislikers” to eat them? Chop them up until they’re irrecognizable and pan-fry or roast them with meat! Honestly, they’re delicious that way too (how versatile!) Although I prefer my sprouts steamed, I gave in to the trends today and here’s my spin on it, this time lightly sauteed with chorizo. I love the spiciness of chorizo that adds another level of flavor to the brussel sprouts… plus, I sprinkled a little smoked paprika in there to really camouflage the brussel sprouts, which actually secretly combats the bitterness of the ‘sprouts and makes their natural flavor and texture that much more delightful.
Also, what kind of food blogger would I be if I didn’t acknowledge that Oktoberfest has officially started…. I figured a pasta with some sort of sausage was appropriate, even if it’s not a bratwurst….
Shaved Brussel Sprout and Chorizo Zucchini Pasta with Toasted Pine Nuts
- 1 large zucchini Blade C
- 1 tbsp olive oil
- salt and pepper to taste
- 1/4 tsp smoked paprika
- 1 small garlic clove minced (about 2 tsp)
- 1 cup brussel sprouts about 6-8 whole
- 1 tbsp pine nuts
- 1 chorizo link
- Prepare your brussel sprouts. Chop the hard bottoms off and remove the outer leaves, if they look browned. Slice the brussel sprout length-wise, almost as in strips. Do this for all of the sprouts and set aside.
- Place a large skillet over medium heat and add in 1/4 tbsp of the olive oil. Once the oil heats, add in the chorizo. Cook for 1 minute, add in the garlic and cook for another minute. Flip the chorizo over and cook for another 2 minutes. With a slotted spoon, remove the chorizo and transfer to a paper towel lined plate.
- In the same skillet, add in the red pepper flakes, cook for 30 seconds, and then add in the brussel sprouts, paprika and season with salt and pepper. Stir to cook for 5-7 minutes or until they soften and start to brown slightly.
- While the sprouts are cooking, place a small skillet over medium heat. Once the skillet heats, add in the pine nuts. Cook for about 3 minutes, flipping twice, until the pine nuts brown slightly. Set aside.
- Once the brussel sprouts are done, add in the zucchini noodles and the rest of the olive oil, season lightly with salt and pepper and toss to combine. Cook for about 2 minutes or until zucchini softens. Add the chorizo back in and stir to combine.
- Once combined, pour the brussel sprouts, chorizo and pasta into a plate and top with pine nuts!