2 Tbsp. raisins
11⁄4 lb. Brussels sprouts, quartered
3 Tbsp. olive oil
4 oz. Spanish chorizo, cut into small pieces
1 Tbsp. unsalted butter
2 Tbsp. minced shallots
1 tsp. minced fresh thyme
2 Tbsp. sherry vinegar
kosher salt and freshly ground black pepper
Preheat the oven to 400°F. Put the raisins in a small bowl and add hot water to cover. Let stand until plumped, about 10 minutes. Drain.
Put the Brussels sprouts in a large roasting pan in a single layer. Drizzle with the olive oil. Bake, stirring occasionally, until browned and tender, about 25 minutes. Stir in the chorizo, butter, shallots, and thyme and return to the oven until the chorizo is sizzling, about 5 minutes longer.
Stir in the raisins, vinegar, salt, and pepper. Divide among 6 small plates and serve.