Skillet-Roasted Brussels Sprouts with Chorizo and Manchego Cheese
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Skillet-Roasted Brussels Sprouts with Chorizo and Manchego Cheese

Source: americastestkitchen.com
Ingredients
5 ounces Spanish-style chorizo sausage, quartered lengthwise and sliced crosswise ¼ inch thick ¼ cup extra-virgin olive oil 4 garlic cloves, sliced thin 2 pounds brussels sprouts, trimmed and quartered through stem end 1½ teaspoons smoked paprika 1½ teaspoons table salt ¾ teaspoon pepper 1 tablespoon sherry vinegar 2 teaspoons honey 2 ounces Manchego cheese, shredded (½ cup)
Directions
1
Combine chorizo, oil, and garlic in 12-inch nonstick skillet. Cook over medium heat until oil is bright red and garlic is just beginning to brown, about 6 minutes. Off heat, using slotted spoon, transfer chorizo and garlic to bowl; set aside.
2
Add brussels sprouts, paprika, salt, and pepper to oil in skillet and stir to combine. Cover and cook over medium-high heat, stirring occasionally, until brussels sprouts are bright green and starting to brown, 5 to 7 minutes.
3
Uncover and continue to cook, stirring occasionally, until brussels sprouts are well browned in spots and tender, 5 to 7 minutes longer. Off heat, stir in vinegar, honey, and chorizo mixture. Transfer to serving platter, sprinkle with Manchego, and serve.