Start to finish: 25 minutes
2 ounces Spanish chorizo sausage, diced (about 1/2 cup)
5 tablespoons extra virgin olive oil, divided
2/3 cup coarse fresh breadcrumbs
Kosher salt and freshly ground pepper to taste
1 teaspoon minced garlic, divided
2 pounds Brussels sprouts, trimmed and halved
3 tablespoons chicken broth
Heat a large, deep skillet over medium heat. Add the chorizo and saute for 2 minutes over medium-high heat, until it starts to brown and release some of its oils. Remove the chorizo with a slotted spoon to a plate. Add 3 tablespoons of the oil to the pan, leaving any oil left from sauteeing the chorizo, and heat over medium heat. Add the breadcrumbs, season with salt and pepper, and toast, stirring frequently, until the breadcrumbs are a light golden brown, about 4 minutes. Add half of the garlic and cook and stir for one more minute, until you can small the garlic. Use a slotted spoon to transfer the toasted crumbs to a paper towel-lined plate. Wipe out the skillet and return to the heat.
Add the remaining 2 tablespoons oil to the pan, and heat over medium high heat. Add the Brussels sprouts and cook, stirring only occasionally, until they begin to become tender and lightly browned in spots, about 6 minutes. Add the remaining half of the garlic and saute for another 30 seconds, until you can smell the garlic. Add the broth, cover the pan, and cook for another 4 minutes until the Brussels sprouts are tender (but not soft!). Uncover the pan, saute for one more minute until most of the liquid is evaporated, stir in the chorizo, then turn it all into a serving dish.
Sprinkle the bread crumbs on top and serve hot or warm.
Nutrition information per serving: 188 calories; 102 calories from fat; 11 g fat (2 g saturated; 0 g trans fats); 8 mg cholesterol; 261 mg sodium; 16 g carbohydrate; 6 g fiber; 4 g sugar; 8 g protein.
Katie Workman, Associated Press