6 oz. Chorizo sausage, cut into ¼” cubes
1 lb. Brussels sprouts, cleaned, trimmed and halved
1 tbsp. Ariston extra virgin olive oil
¼ tsp. sea salt
¼ tsp. coarsely ground black pepper
Fry chorizo in a large sauté pan on medium heat until fully cooked. Using a slotted spoon, remove chorizo and set aside. Add olive oil and Brussels sprouts to the pan and sauté 8-10 minutes, tossing occasionally to make sure the sprouts caramelize evenly. Add chorizo and sauté 1 minute more. Season with salt and pepper, and serve.
TIP: If you prefer Brussels sprouts more tender, add ½ cup chicken stock to the pan before adding chorizo. Cover and cook 3 additional minutes. Then follow recipe as written.