Celebrate the holidays with Dan Cooper‘s BBQ Brussels sprouts side dish! Brussels sprouts with chorizo and pickled onions come together for a delightful flavor combination. This dish is the perfect addition to your BBQ celebration!
Brussels sprouts with chorizo sausage and pickled onions ready to serve
Ingredients for Brussels Sprouts with Chorizo Sausage & Pickled Onions
- 2 tablespoons of extra virgin olive oil
- 2 teaspoons of thyme
- 8 ounces of chorizo sausage (about 1 cup, chopped)
- 8 ounces of pickled sweet mini silver skin onions (about 1 cup, halved)
- 2.2 pounds of Brussels sprouts, blanched (about 8 cups)
- Salt and pepper to taste
How to Make Brussels Sprouts with Chorizo Sausage & Pickled Onions
- Peel that chorizo skin off like it’s a snake shedding its scales, then chop it into bite-sized chunks.
- Drain those pickled onions—give ‘em a good shake—and slice ‘em in half.
- Scrub them Brussels sprouts clean under the tap, then blanch ‘em quick in boiling water to lock in that fresh snap.
- Fire up your grill for direct heat, aiming for a sizzlin’ 400°F. If you’re rockin’ charcoal, load up a full chimney starter with lit briquettes and let it roar.
- Get your Gourmet BBQ System Wok or a trusty cast iron skillet screaming hot over the flames—give it about 5 minutes to heat up proper.
- Drizzle in the olive oil, then toss in the chorizo. Stir it around ‘til those spicy juices start flowin’, about 2 minutes.
- Throw in the halved pickled onions and thyme, mixin’ ‘em up with the chorizo. Keep that heat dancin’ for another minute.
- Now, add them blanched Brussels sprouts to the party. Toss everything together like you mean it, then slap a lid on and let it cook for 4 minutes—enough to meld the flavors but keep that bite.
Why This is a Holiday Hit
Listen up, amigos—this dish takes Brussels sprouts and turns ‘em into a street-smart legend. The chorizo brings that smoky, bold kick, the pickled onions hit you with a tangy zing, and them sprouts? Grilled to crispy perfection. It’s a flavor combo that’ll make your taste buds do a double take. Perfect for shaking up your holiday grill game, this side’s got swagger for days. Even the sprout-haters in the crew will be lining up for seconds, trust me. So fire up that grill, let’s get these bad boys sizzling, and bring some San Antonio heat to the table!
How do you make your Brussels sprouts with chorizo sausage and pickled onions stand out? Share your tips in the comments!
Want some other sides for your feast? Check out https://popularbbq.com/category/sides-deserts-recipes/