The Ultimate Sauteed Brussels Sprouts Holiday Dish with Butternut Squash and Chorizo!
Now I know I might lose some of you at sauteed Brussels sprouts, but I think you should really hang around for the butternut squash and chorizo and I might just make you fall in love with the sprouts….
For some reason the little tiny baby cabbages seemed sooo attractive to me. They are totally cute and lots of fun to work with. So I made it my mission this past weekend to come up with a healthy and satisfyingThanksgiving side dish featuring some sauteed Brussels sprouts !
By themselves thy can be a little intimidating, but once you get them together with spicy chorizo, sweet caramelized butternut squash and let them bathe in some freshly squeezed orange juice – forget about it! You got yourself a comforting side dish that’s not only pretty but also tasty and nutritious.
This little side dish of sauteed Brussels sprouts has earned its place at my Thanksgiving table for years to come, next to my Roasted Butternut Squash and Apple Soup and my Blood Orange Cranberry Sauce.
I’m telling you kids, sauteed Brussels sprouts never tastes this good, that’s my story and I’m sticking to it -Florentina xo’s
- c * 3 butternut squash diced
- c * 3 Brussels Sprouts quartered
- lb * 1/2 fresh chorizo cut into 1 inch pieces
- * 2 oranges juiced
- 2 strips of orange peel
- the zest from one orange
- * 1 pinch red pepper flakes
- * Freshly ground black pepper to taste
- * 1 pinch sea salt + more to taste
- * 1 pinch sweet paprika
- * 1 bay leaf
- leaves * 5 basil -torn
- tbsp * 4 extra virgin olive oil + more for drizzling
- * Parmigiano reggianno cheese- flaked with a vegetable peeler
In a large skillet heat up 2 tbsp of the olive oil and add the butternut squash. Sprinkle it with a pinch of sea salt, the red pepper flakes and paprika. Add the bay leaf and toss everything together to coat then let the squash cubes sear until golden brown on all sides. Stir in 1/4 of the reserved orange zest and deglaze the pan with 1/2 of the orange juice scrapping any brown bits from the bottom of the pan. Allow it to simmer together until the juice evaporates completely and the sugars concentrates and start to caramelize. Remove from heat any keep warm.
Meanwhile in a large cast iron pan/skillet, heat up the rest of the olive oil and sear the chorizo until golden brown on all sides. Move it to the side of the pan and add the brussels sprouts to sautee in all the drippings and juices.
Stir in the reserved orange peels and season with extra black pepper. Once the sprouts start to get some color stir in the rest of the orange juice making sure to scrape all the brown bits from the bottom of the pan. Allow it to simmer until the juices evaporate completely and the sugars start to caramelize leaving the sprouts with a nice golden brown color. Remove from heat and gently combine with the butternut squash and some of the remaining orange zest.
Transfer to a serving bowl and sprinkle with the rest of the reserved orange zest, a drizzle of extra virgin olive oil and the basil leaves. Using a vegetable peeler shave a few flakes of the parmigiano reggianno cheese and serve.
P.P.S. these Roasted Brussels Sprouts with Garlic from NYtimes