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If you think Brussels sprouts are a little boring, this recipe might change your mind! Roasting brings out their natural sweetness, giving the sprouts golden, crispy edges and tender centers. Spanish chorizo adds a smoky, savory kick, while plump raisins bring a touch of sweetness to balance the flavors. Fresh thyme and a splash of sherry vinegar tie everything together, creating a side dish that's full of flavor without requiring a long list of ingredients.
These roasted Brussels sprouts with chorizo are a great addition to everything from weeknight dinners to holiday gatherings. The combination of savory sausage, caramelized vegetables, and sweet raisins makes them especially good alongside roasted chicken, pork, or other hearty main courses. And if you're serving wine with dinner, reach for a bottle of Kendall-Jackson Vintner's Reserve Pinot Noir. Its bright red fruit flavors and subtle earthy notes complement the roasted sprouts and smoky chorizo beautifully. It's an easy way to turn a simple vegetable side into something a little more special.
What Makes These Roasted Brussels Sprouts so Good?
The secret to this recipe is the balance of flavors and textures. Roasting gives Brussels sprouts a deep, caramelized flavor that mellows their natural bitterness, while Spanish chorizo adds smoky, savory richness. Sweet raisins provide little bursts of flavor throughout the dish, and sherry vinegar brings a bright, tangy finish that keeps everything from feeling too heavy.
Fresh thyme adds an earthy, herbal note that ties the ingredients together, while a little butter gives the finished dish extra richness. Each ingredient has a purpose, and they all come together in one roasting pan with very little fuss.
Another reason to love this recipe is how easily it fits into a larger meal. Serve it alongside roasted chicken, pork tenderloin, or steak, or add it to your holiday dinner spread for a vegetable side with a little more personality than the usual steamed greens. With its mix of savory, sweet, and tangy flavors, it's also a natural match for a glass of Kendall-Jackson wine.
Ingredients for Roasted Brussels Sprouts with Chorizo
You only need a handful of ingredients to make this side dish, but each one adds something important to the final flavor. From smoky Spanish chorizo to sweet raisins and tangy sherry vinegar, the combination gives roasted Brussels sprouts a delicious mix of savory and sweet notes.
- Brussels sprouts: The star of the dish. Roasting brings out their natural sweetness and creates golden, caramelized edges while keeping the centers tender.
- Spanish chorizo: Adds smoky, savory flavor and a little spice. Spanish chorizo is typically cured or semi-cured, making it different from fresh Mexican chorizo. Look for Spanish-style chorizo that can be sliced or diced.
- Raisins: Bring a touch of sweetness that balances the chorizo's savory richness and the vinegar's acidity. Soaking them in hot water first helps plump them up.
- Shallots: Add a mild, slightly sweet onion flavor that blends easily with the other ingredients.
- Fresh thyme: Contributes earthy, herbal notes that complement both the roasted vegetables and the sausage.
- Sherry vinegar: Adds acidity and a subtle nutty tang that brightens the dish and balances the richer ingredients.
- Olive oil: Helps the Brussels sprouts roast evenly and develop caramelized edges.
- Unsalted butter: Adds a little extra richness and helps bring the flavors together.
- Kosher salt and freshly ground black pepper: Bring out the natural flavors of the vegetables and balance the finished dish.
The key is using good-quality Spanish chorizo and giving the Brussels sprouts enough room to brown in the oven. Once the raisins and sherry vinegar go in at the end, the sweet, smoky, and tangy flavors come together in a simple but memorable side dish.
How to Make Roasted Brussels Sprouts with Chorizo
This recipe is easy to pull together, and most of the work happens in the oven. The trick is to let the Brussels sprouts develop a nice golden-brown color before adding the chorizo and other ingredients. That way, the sprouts get plenty of time to caramelize while the sausage and seasonings bring everything together at the end.
1. Plump the Raisins
Start by soaking the raisins in hot water until they soften and become plump. This gives them a tender texture that works well with the crisp edges of the Brussels sprouts. Drain them before adding them to the finished dish.
2. Roast the Brussels Sprouts
Toss the quartered Brussels sprouts with olive oil, then spread them in a single layer in a roasting pan. Give them enough space to brown rather than steam. Stir occasionally as they roast so they cook evenly and develop caramelized edges while becoming tender in the center.
3. Add the Chorizo, Shallots, Butter, and Thyme
Once the Brussels sprouts have started to brown, stir in the Spanish chorizo, butter, minced shallots, and fresh thyme. Return the pan to the oven so the chorizo can sizzle and release its savory oils, coating the sprouts with even more flavor. The shallots soften as everything finishes cooking, while the thyme adds a fresh herbal note.
4. Finish with Raisins and Sherry Vinegar
Remove the roasting pan from the oven and stir in the drained raisins and sherry vinegar. Season with salt and freshly ground black pepper to taste. Adding the vinegar at the end brightens the rich, smoky flavors and balances the sweetness of the raisins.
5. Serve While Warm
Transfer the Brussels sprouts to a serving dish and bring them to the table while they're still warm. The combination of caramelized vegetables, sizzling chorizo, sweet raisins, and tangy vinegar makes this side dish a natural fit for roasted meats, dinner parties, and holiday meals. Pour a glass of Kendall-Jackson Vintner's Reserve Pinot Noir alongside it for a delicious finishing touch.
For exact ingredient quantities and cooking times, follow the recipe card below.
Roasted Brussels Sprouts with Chorizo
Recipe Type:
Side Dish
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Servings:
6
Ingredients
- 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
Instructions
- 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.
What to Serve with Roasted Brussels Sprouts
These roasted Brussels sprouts are full of savory, smoky flavor, making them a great side dish for everything from a steak dinner to a casual meal with friends. The sweetness of the raisins and tang of the sherry vinegar also make them a natural match for rich meats and dishes with fresh herbs or fruit. If you're planning a full meal, here are a few Kendall-Jackson recipes to try alongside them:
- Cast Iron Seared New York Strip with Pan Fries: A juicy, seared steak makes a hearty partner for the caramelized Brussels sprouts and smoky chorizo. Serve this combination for a steakhouse-inspired dinner at home.
- Ancho Orange Pork Tortas: These pork sandwiches bring citrus, gentle spice, and fresh toppings to the table. The sweet and savory flavors complement the raisins and chorizo, while the Brussels sprouts make a flavorful side.
- Grilled Beef Tenderloin and Heirloom Tomato Skewers: Tender beef, juicy tomatoes, and potatoes make this a satisfying main course for a dinner with friends. The roasted sprouts add a smoky, earthy contrast to the fresh tomatoes and grilled beef.
What Wine Pairs Best with Roasted Brussels Sprouts and Chorizo?
With caramelized Brussels sprouts, smoky Spanish chorizo, sweet raisins, and tangy sherry vinegar all in one dish, there's plenty of flavor to work with. I would reach for a red wine with bright fruit, earthy notes, and enough freshness to balance the savory richness without overpowering the vegetables.
Kendall-Jackson Vintner's Reserve Pinot Noir is a great match. Its flavors of cherry, strawberry, and raspberry complement the roasted sprouts, while subtle earthy notes and mild spice pair naturally with the chorizo and fresh thyme. The wine's soft tannins also make it a good choice for a side dish that combines smoky, savory, and slightly sweet flavors.
If you're serving these Brussels sprouts as part of a larger dinner, Pinot Noir is versatile enough to carry through to the main course, too. Pour a glass alongside roasted pork, beef, or a holiday meal, and enjoy how the wine brings the different flavors on the plate together.
FAQs
How do you keep roasted Brussels sprouts from getting soggy?
The key is giving the Brussels sprouts enough space to roast. Spread them in a single layer in the roasting pan so moisture can escape and the edges can brown. Avoid overcrowding the pan, and stir occasionally to help them cook evenly. Adding the chorizo later in the cooking process also gives the sprouts time to caramelize before the sausage releases its flavorful oils.
Should I cut Brussels sprouts in half or quarters for roasting?
For this recipe, quartering the Brussels sprouts works well because it creates more surface area for browning and helps them cook through before the chorizo is added. If you're using particularly small sprouts, cutting them in half may be enough. Try to keep the pieces relatively uniform in size so they roast evenly.
What kind of chorizo is best for roasted Brussels sprouts?
Spanish chorizo is the best choice for this recipe. It's typically cured or semi-cured and has a firm texture that holds up well when diced and roasted. It also brings smoky paprika flavor and savory richness to the dish. Mexican chorizo is usually fresh and softer, so it behaves differently during cooking and isn't the closest substitute.
Can I make roasted Brussels sprouts with chorizo ahead of time?
You can prepare some of the ingredients ahead by trimming and quartering the Brussels sprouts, chopping the chorizo and shallots, and plumping the raisins. For the best texture, roast the sprouts shortly before serving and add the remaining ingredients toward the end. If you need to cook the dish ahead, reheat it in the oven rather than the microwave to help the sprouts regain some of their roasted texture.
Can I use dried cranberries instead of raisins?
Yes! Dried cranberries make a good substitute if you prefer a fruitier, slightly tart flavor. Chopped dried apricots are another option. Whichever dried fruit you choose, soaking it briefly in hot water helps soften it before adding it to the finished dish.
What can I use instead of sherry vinegar?
Red wine vinegar is a good substitute because it provides a similar acidity that balances the richness of the chorizo and the natural sweetness of the roasted Brussels sprouts. Apple cider vinegar can also work, although it will bring a slightly fruitier flavor. Start with a little and adjust to taste.
