Roasted Brussels Sprouts with Chorizo and Manchego

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

I first enjoyed a dish that was similar to these scrumptious bites at a Spanish tapas restaurant called Rubia, while in Stone Harbor, NJ for a weekend with my husband last summer. The loaded Brussels sprouts were the highlight of our meal, and I knew I wanted to recreate them at home.

The chorizo in the recipe works much like bacon, adding a smoky, savory flavor to the caramelized Brussels sprouts. Bits of Manchego cheese contribute a creamy note and a pop of nutty flavor.

Delightful as a first course or part of an appetizer or tapas spread, the sprouts are an equally terrific complement to poultry of all kinds.

Not to be relegated to side dish status alone, we also enjoy the loaded Brussels sprouts as the star of the plate. Delightful as is, the Brussels sprouts also take well to a poached or fried egg topper.

Or serve them alongside this flavorful, hands-off baked rice or a crisp salad. On the salad front, you can take a super simple approach with Everyday Green Salad, or enhance the Spanish theme with Mandarin Mixed Green Salad.

Further down the page, I’ve included additional links that may guide you whether serving the Brussels sprouts as part of a regular weeknight meal or seeking inspiration for a tapas party. 

Leftovers do reheat well, and if you’re a savory breakfast person, I venture to say you will love these for your first meal of the day. Satisfying with or without the egg addition, save the leftovers for lunch or dinner later in the week if veggies for breakfast don’t appeal.

Though I have yet to try, I think broccolini or broccoli would be a worthy alternative to the Brussels sprouts if the latter are a tough sell at your house, or if you’d simply like to mix things up. 

Two kinds of chorizo:

Chorizo is seasoned chopped or ground pork sausage that used in Spanish and Mexican cuisine – but they have distinct differences. Spanish chorizo is typically smoked and can be sliced or diced like pepperoni. Since it is fully cooked, Spanish chorizo can be eaten as is, although it can also be a component of cooked dishes. Mexican chorizo, on the other hand, is made with fresh, uncooked pork (like the kind you’d remove from a casing), so it needs to be cooked before enjoying.

Even though Mexican chorizo is called for in this recipe, the influence is decidedly more Spanish. Spanish-style chorizo could be used, but I enjoy the texture of the ground version in this dish. It also allows for more savory flavor in each bite.

What is Manchego cheese?

Manchego cheese is a firm cheese with buttery, nutty, and fruity flavor notes. It’s a sheep’s milk cheese that is made in the La Mancha region of Spain and is aged between 60 days and two years. Manchego contains small air pockets, which contribute to a hint of crumbliness, which makes it delightful for eating alone.

Manchego’s high protein content means it grates well, although it’s not the best melting cheese. But not to worry. Though the result isn’t a gooey mozzarella-type melt in this recipe, the Manchego will melt to a light, lacy topping with crisp, golden brown spots that taste terrific. 

In a pinch, Pecorino Romano cheese, which offers a similarly nutty flavor and texture, could be used in this recipe.

What are tapas? 

An appetizer or snack in Spanish cuisine is called a tapa. Tapas can be hot or cold and are frequently combined to create a full meal.

In restaurants in Spain and beyond, tapas have evolved into a sophisticated cuisine. The shared style of eating is becoming increasingly popular in the United States, both as a good way to try new foods and fun way to dine with family and friends.

Tapas can be as simple as a plate of Manchego cheese and jamón Serrano (a variety of ham popular in Spain), or they can take the form of fancy, composed dishes. 

However you choose to classify these Brussels sprouts, I think you will enjoy the unique presentation!

Taking a moment to turn the sprouts cut-side down will increase the surface area that touches the baking sheet, resulting in more caramelization.

The sprouts taste great at this point, but the toppings will create an altogether memorable dish…

A quick toss with 2 teaspoons sherry vinegar adds complexity before the smoky chorizo and nutty Manchego are piled over the toasty sprouts and given a quick broil. Note: I originally used 1 tablespoon sherry vinegar + 2 teaspoons honey. I settled on the former, thinking it is a more broadly appealing flavor profile; those who enjoy a hint of sweet and tangy may like to try the latter combination. 

Then the flavorful chorizo is spooned over top, followed by the Manchego. 

A quick broil, and the finished dish can be enjoyed for tapas, as a hearty side dish, or as the centerpiece of the plate. Serving suggestions are included below. 

• Spanish Tortilla 
• Mandarin Mixed Green Salad
• Everyday Green Salad 
• Baked White Rice (or Best Brown Rice or Black Rice)
• Classic Spanish Sangria, Summer Peach Sangria, or Holiday Sangria 

More tapas ideas:

• Baked Tomato Bruschetta (no need for summer-fresh tomatoes!)
• Spanish Tapas Board
• Spanish-Style Chickpeas 
• Spanish-Style Marinated Olives
• Air Fryer Mini Peppers (with oven option) 
• Air Fryer Polenta Fries (with oven option)
• Shrimp Salsa (or salad)
• Loaded Cauliflower Bites
• Easy Cheesy Pepper Poppers 
• Smokey Roasted Red Pepper Hummus 
• Cilantro Lime Hummus (tahini-free)
• Spiced Glazed Nuts & Pretzel Mix 
• Roasted Feta with Honey
• Grilled Prosciutto Wrapped Shrimp with Basil
• Baked Havarti 
• Grilled Shishito Peppers (may substitute Padrón peppers)
• Rosemary Roasted Cashews
• Baked Ham & Cheese Bunwiches 

I’d love to know if you try this recipe. Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated.

Roasted Brussels Sprouts with Chorizo and Manchego

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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.

Print

Ingredients

• 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)

Instructions

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.

Notes

*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.

More On YouTube More on Instagram

Tried this recipe?Post a picture on instagram and we will repost it! Mention @fountainavenuekitchen or tag #fountainavenuekitchen!

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/