Roasted Brussels Sprouts with Chorizo and Manchego
Yield: 4 servings
Chorizo sausage and Manchego cheese give roasted Brussel sprouts a Spanish-style upgrade for a crowd-pleasing tapas or side dish. The loaded sprouts are hearty enough that sometimes I even serve them as the main dish with a salad or side of rice.


  • 8-10 ounces Mexican-style chorizo sausage (the fresh kind, not smoked; removed from casings)
  • ¼ cup (56ml) olive oil, divided use
  • 2 garlic cloves, minced
  • 1½ -1¾ pounds Brussels sprouts, trimmed and halved through stem end (quarter if large)
  • 1 teaspoon smoked paprika
  • ¾ teaspoon kosher salt (I use Morton’s)
  • ½ teaspoon fresh black pepper
  • 2 teaspoons (10ml) sherry vinegar (if you don’t have it, the dish will still be good without; or substitute balsamic vinegar)
  • 2 ounces Manchego cheese*, shredded (about ⅔ cup when freshly shredded)


  1. For the Brussels sprouts: Preheat the oven to 425℉.

    In a large bowl, toss the Brussels sprouts with 3 tablespoons olive oil to evenly coat, followed by the smoked paprika, salt, and pepper. (Tip: For most even coating, stir the seasonings together in a small bowl and then sprinkle with your fingers, tossing the sprouts with a large spoon as you go.) Transfer to a rimmed baking sheet (I don’t grease, as the oil on the sprouts prevents sticking) and arrange in a single layer with the cut sides facing down.

    Roast the sprouts for 15-20 minutes or until golden brown on the bottom and tender. Remove from the oven and switch the oven to the broil setting.

    For the chorizo: Have the garlic ready, and while the Brussels sprouts are roasting, heat the remaining 1 tablespoon olive oil in a medium (9- or 10-inch) skillet over medium heat. Sauté the chorizo, breaking it up as you go, until nicely browned. Add the minced garlic in the final minute, sauteing until you can smell it, but it hasn’t browned. Remove the pan from the heat and let sit until the sprouts are ready.

    When the sprouts are done, toss them with the vinegar, and then push them together so there’s an even layer without much space between. Spoon the chorizo evenly over top, and then sprinkle with the Manchego. Broil for a minute or two, watching very closely so as not to burn, or until the cheese melts and is golden in spots.


*Manchego is a Spanish sheep’s-milk cheese; it has a texture similar to Pecorino Romano, which you can substitute if you can’t find Manchego. An extra-sharp cheddar cheese would taste good too. You may also eyeball the measurement, giving the sprouts a nice coating before broiling.

Serving ideas:

  • I often serve this alongside my Spanish Tortilla, I cook earlier and let sit at room temperature until the sprouts are done.
  • The chorizo-topped Brussels sprouts are delicious as a first course, or as a main course with a side of rice or simple salad. This Mandarin Mixed Green Salad complements beautifully as well.
  • For added protein and interest, top a plated portion of the Brussels sprouts with an egg or two, cooked to your liking.

Though I typically make this for dinner, leftovers are great for lunch (and even breakfast!) with a side of sliced oranges.

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