Brussels Sprout Leaves with Chorizo and Toasted Almonds
Brussels Sprout Leaves with Chorizo and Toasted Almonds is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Toast almonds in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5–8 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToast almonds in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5–8 minutes.
Let cool, then coarsely chop.
Cook chorizo in a large skillet over medium-high heat, stirring occasionally, until fat starts to render and chorizo is crisp, about 5 minutes.
Transfer chorizo to a small bowl and wipe skillet clean (don't skip this step or the reddish-brown chorizo drippings will make brussels sprouts look muddy).
Heat oil in same skillet over mediumhigh and cook garlic and thyme, stirring occasionally, until garlic is fragrant and golden, about 1 minute.
Working in batches, add brussels sprout leaves, tossing and letting them wilt slightly before adding more; season with salt and pepper.
Cook, tossing occasionally, until leaves are browned in spots and tender, 8–10 minutes.
Remove from heat and add vinegar, almonds, and chorizo; toss to combine.
Season with salt, pepper, and more vinegar, if desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.