Sautéed Chorizo and Caramelized Brussels Sprouts with Garlic Aioli is a dish that transitions from casual dinners to special occasions effortlessly. It’s a perfect marriage of robust, spicy flavors and rich, creamy elements, creating a harmonious blend of tastes and textures that is visually appealing and deeply satisfying.
The journey of this dish begins with chorizo, a flavorful Spanish sausage known for its deep red color and rich, spicy flavor. As it sizzles in the pan, it releases a tantalizing aroma that fills the kitchen, a prelude to the explosion of flavors to come. The chorizo, made from pork and seasoned with smoked paprika, garlic, and other spices, is sliced and cooked first, allowing it to render its fat, a key flavor component that adds depth and richness to the dish.
Brussels sprouts are a versatile vegetable that caramelizes beautifully, bringing out their natural sweetness and adding a lovely contrast to the spicy chorizo. They are halved and cooked in the rendered chorizo fat, which infuses them with a smoky, savory flavor. They develop a golden-brown crust that enhances their texture and taste as they cook.
Adding finely chopped onions and minced garlic to the dish adds additional flavor layers. The onions become soft and slightly sweet as they cook, while the garlic adds a robust aroma and a touch of heat. These aromatics are sautéed in the same skillet, ensuring they pick up the delicious flavors left behind by the chorizo and Brussels sprouts.
The dish is finished with a luxurious garlic aioli made from egg yolks, Dijon mustard, lemon juice, extra virgin olive oil, and finely minced garlic. The aioli is creamy and tangy, providing a perfect counterpoint to the chorizo’s bold flavors and the Brussels sprouts’ earthy sweetness. The garlic is minced until it forms almost a paste, ensuring the aioli is smooth and the flavor evenly distributed.
The dish is assembled by combining the caramelized Brussels sprouts, cooked chorizo, and sautéed onions and garlic in the skillet until thoroughly heated. It is then garnished with freshly chopped parsley, which adds a touch of color and a hint of freshness. The garlic aioli is either drizzled over the top or served on the side, allowing diners to add as much or as little as they like.
Prepare to feast your eyes on a stunning dish. The vibrant green of the Brussels sprouts dances with the rich red of the chorizo, while the golden-brown caramelization on the sprouts adds a touch of warmth. Like a dollop of elegance, the creamy yellow-white aioli completes the visual symphony.
The flavor profile of Sautéed Chorizo and Caramelized Brussels Sprouts with Garlic Aioli is complex and satisfying. The chorizo provides a spicy, smoky base, while the Brussels sprouts add a sweet, earthy element. The onions and garlic enhance the overall depth of flavor, and the garlic aioli brings a creamy, tangy finish that ties everything together.
Sautéed Chorizo and Caramelized Brussels Sprouts with Garlic Aioli is a dish that showcases the best of both worlds: the bold, spicy flavors of Spanish chorizo and the sweet, caramelized goodness of Brussels sprouts, all brought together with luxurious garlic aioli. It’s a dish that is sure to impress and delight, offering a memorable culinary experience that is both hearty and sophisticated.
Sautéed Chorizo and Caramelized Brussels Sprouts with Garlic Aioli
4
servings20
minutes30
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minutesSautéed Chorizo and Caramelized Brussels Sprouts with Garlic Aioli is a flavorful dish featuring spicy chorizo and sweet, caramelized Brussels sprouts, all topped with a creamy garlic aioli. This vibrant and satisfying combination perfectly balances smoky, savory, and tangy flavors.
Ingredients
- For the Sautéed Chorizo and Caramelized Brussels Sprouts
1 pound Brussels sprouts, trimmed and halved
1 pound chorizo sausage, sliced
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
2 cloves of garlic, minced
to taste, salt and ground black pepper
for garnish, freshly chopped parsley
- For the Garlic Aioli
2 large egg yolks
1 teaspoon Dijon mustard
1 tablespoon lemon juice, freshly squeezed
1 cup extra virgin olive oil
3 cloves of garlic, minced
to taste, salt
Directions
- Prepare the Garlic Aioli:
Whisk together the egg yolks, Dijon mustard, and freshly squeezed lemon juice until well combined. Slowly drizzle in the extra virgin olive oil while continuously whisking until the mixture thickens and emulsifies. Stir in the minced garlic and salt to taste. Cover and refrigerate until ready to use. - Cook the Chorizo:
Add the sliced chorizo to a large skillet and cook over medium heat until it’s browned and cooked through, 5-7 minutes. Remove the chorizo from the skillet and set aside, leaving the rendered fat in the skillet. - Cook the Brussels Sprouts:
Add the halved Brussels sprouts, cut side down, to the same skillet with the chorizo fat. Cook over medium-high heat until they start to brown and caramelize, 5-7 minutes. Flip over and stir occasionally until they are tender and golden brown, another 3-5 minutes. Add 1 tablespoon of extra virgin olive oil as necessary to assist with cooking. - Sauté the Onions and Garlic:
Add the finely chopped onion to the skillet with the Brussels sprouts and cook until translucent, 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant. - Combine and Serve:
Add the cooked chorizo back to the skillet with the Brussels sprouts, onions, and garlic. Season with salt and ground black pepper to taste. Stir to combine and heat through. Transfer to a serving dish and drizzle with the garlic aioli. Garnish with freshly chopped parsley.
Notes
- For the Garlic Aioli: Ensure the garlic is finely minced until it forms almost a paste. This helps to fully integrate the garlic into the aioli, providing a smoother texture and a more even distribution of the garlic flavor throughout the sauce. To achieve this, you can use the side of a knife to crush the minced garlic further or use a garlic press to achieve a fine consistency.