Shaved Brussel Sprout and Chorizo Zucchini Pasta with Toasted Pine Nuts

gluten freepaleo
Brussel Sprout and Chorizo Hash Zucchini Pasta with Toasted Pine Nuts

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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.

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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

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 1


  • 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!

Brussel Sprout and Chorizo Hash Zucchini Pasta with Toasted Pine Nuts


Brussel Sprout and Chorizo Hash Zucchini Pasta with Toasted Pine Nuts

Brussel Sprout and Chorizo Hash Zucchini Pasta with Toasted Pine Nuts

Brussel Sprout and Chorizo Hash Zucchini Pasta with Toasted Pine Nuts

Brussel Sprout and Chorizo Hash Zucchini Pasta with Toasted Pine Nuts


Brussel Sprout and Chorizo Hash Zucchini Pasta with Toasted Pine Nuts

Brussel Sprout and Chorizo Hash Zucchini Pasta with Toasted Pine Nuts

Brussel Sprout and Chorizo Hash Zucchini Pasta with Toasted Pine Nuts

Brussel Sprout and Chorizo Hash Zucchini Pasta with Toasted Pine Nuts


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cindy says:
i think your pictures are so good, i get hungry just looking at them, this one, i have to try, soon!
Cindy, thanks so much! Definitely try it, totally worth it. Thanks for following :)
Mackenzie says:
I love brussel sprouts but I can't get anyone in the house to eat them. Now that we're all switching to the paleo lifestyle, this is definitely going to be a recipe to try! Thanks!
Props to you for bringing healthier foods into your house! Thanks for following :)
Raquel says:
Found this recipe on Instagram and cannot wait to make it! Thanks for sharing!
Raquel, thanks for the follow!
Jackie says:
I've never had a brussel sprout in my life, but my spiralizer came in the mail yesterday and I think this is going to be my first recipe!
Yay!! It's a good day if I've converted someone into a brussel sprout lover. Follow me on Facebook and post up a picture when you make it, I'd love to see! Thanks for the comment :)
Will says:
This looks interesting. What would be a good vegan substitute for the chorizo link?
You could do spiced baked tofu or a tofurky sausage, if you like those products. Or, you could try slices of tempeh. If you don't want to use a processed meat alternative, you could make mini black bean cakes!
Denise says:
The hubby isn't a big fan of Brussels sprouts, but this, he would like. A lot. So glad I found your blog because we eat a ton of spiralized zuc, and you've given me so many wonderful ideas. We're having your lemon basil tomato zuc "pasta" tonight!
Oh yum, I love that one! Good luck and have fun with it. Thanks for commenting - and try to make him into a brussel sprout fan!
Oh my gosh, this pasta looks so YUMMY and so healthy! Your site is beautiful!
Thank you thank you! It's a labor of love, that's for sure (the site, not the recipe haha)!
Emily says:
Ali, In your instructions, it mentions Red Pepper Flakes, but they aren't listed in the ingredients. How much red pepper flakes do you use? Thanks! This recipe looks fantastic!
???? says:
I literally just looked in my fridge and said “what the #@&! am I supposed to make with zucchini, brussel sprouts, soyrizo, old Chinese food and a half bottle wine?! Now, where did I put that slicer....
Meaghan says:
haha, how perfect!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.