Chorizo-Stuffed Brussels Sprouts Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
24 stuffed Brussels sprouts
Ingredients
  • 12 large Brussels sprouts, trimmed and halved lengthwise
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 6 ounces chorizo, casing removed
  • 1 ½ ounces extra-sharp cheddar cheese, finely shredded, ¼ cup reserved
  • 2 scallions, minced
  • 2 tablespoons panko bread crumbs
  • 1 ½ tablespoons white wine
  • 1 + ½ tablespoons chopped parsley, divided
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
Directions
  1. Adjust an oven rack to the middle position and heat the oven to 425 F.
  2. Insert the tip of your knife in the middle of the Brussels sprouts stems to pop out the centers and create a hole.
  3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
  4. Add the oil mixture to the hollowed-out Brussels sprouts and toss to evenly coat.
  5. Arrange the Brussels sprouts cut-side down on a baking sheet.
  6. Roast until just starting to brown on the bottom, about 5 minutes.
  7. In a mixing bowl, combine the chorizo, the larger portion of the cheddar, the scallions, panko, white wine, parsley, salt, and black pepper.
  8. Fill each Brussels sprout with the chorizo filling.
  9. Top each Brussels sprout with reserved shredded cheddar.
  10. Bake until the filling is cooked and the cheese is melted, about 10 minutes.
  11. Let cool for about 5 minutes, then top with the reserved ½ tablespoon parsley and serve.