Pan-Roasted Brussels Sprouts is a spotlight-stealing side
Brussels sprouts lovers, you are in for a treat: a side dish that will threaten to steal center stage.
Spanish chorizo, a wonderfully spiced smoked pork sausage, gets sauteed just enough to brown a bit and release its oils. Then fresh bread crumbs are sauteed in the same pan and set aside to become a flavorful and delightfully textured topping for sauteed and flash-braised Brussels sprouts, combined with the browned chorizo.
This is delicious served hot, warm or even at room temperature - a boon to busy cooks getting a big holiday meal on the table. Try this bread crumb technique with other vegetables as well - it would be great atop roasted broccoli, cauliflower or asparagus.
Uncooked Mexican chorizo, while delicious, is not what you want in this recipe. Spanish chorizo is available at well-stocked markets, usually with the salamis and other cured or smoked meats. The casing is edible.
• Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" and "The Mom 100 Cookbook." She blogs at http://www.themom100.com/about-katie-workman. She can be reached at Katie@themom100.com.