This recipe has been known to convert the pickiest of vegetable-phobes; as usual, the incorporation of meat is just the thing to do the trick.
Adapted from Saveur, our Chorizo really makes it sing.
Smokehaus Brussels Sprouts
2 lbs fresh Brussels sprouts
1/4 lb Chorizo, small-diced
2 Tbsp olive oil
Kosher salt, to taste
3-4 shallots, small-diced
3 cloves of garlic, minced
Fresh-ground black pepper, to taste
Put a large pot of salted water on to boil. Trim and halve the sprouts. When the water comes to a boil, drop in the sprouts and cook until just tender, 7-10 minutes. Drain and let cool.
Heat 1 Tbsp of the oil in a large, heavy skillet on medium-high. Add the Chorizo and brown. Add the shallots and cook until soft, then add the garlic and cook until soft; about 2 more minutes. Remove this mixture to a bowl.
Turn up the heat on the skillet and add remaining 1 Tbsp of oil. Add the Brussels sprouts and cook until browned and tender. Incorporate the Chorizo mixture and add salt and pepper to taste.