Gluten-free, Dairy-free, Paleo, Whole30 if modified

Apple Cider–Chorizo Brussels Sprouts

Who doesn’t love jazzed up Brussels sprouts? Sure, they’re delicious on their own, steamed and served with butter, salt, and pepper. But add spicy chorizo, fragrant bay leaf, and apple cider vinegar to the mix and you’ll be wanting to eat Brussels sprouts every night of the week.

Serves 4

• 2 cured chorizo sausages (6 to 8 ounces total; see Note below), cubed
• 1 pound Brussels sprouts, trimmed and shaved coarsely
• 1 Gala apple, cored and diced
• 2 bay leaves
• 3 tablespoons apple cider vinegar
• Salt

Heat a large cast-iron skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until the edges are browned and the fat is rendered. Add the Brussels sprouts, apple, and bay leaves and cook, stirring occasionally, until softened, about 5 minutes.

Increase the heat to medium-high and add the vinegar. Cook, stirring, until the vinegar has completely reduced, about 30 seconds. Remove the bay leaves and season the sprouts with salt to taste before serving.

note: To modify for Whole30, use Whole30-compliant chorizo sausage.