Reprinted with permission from Small Plates, Perfect Wines: Creating Little Dishes with Big Flavors by Lori Lyn Narlock (Andrews McMeel 2007). Compare Prices
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 tablespoons raisins
- 1 1/4 pounds Brussels sprouts, quartered
- 3 tablespoons olive oil
- 4 ounces Spanish chorizo, cut into small pieces
- 1 tablespoon unsalted butter
- 2 tablespoons minced shallots
- 1 teaspoon minced fresh thyme
- 2 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper
Preparation:
Preheat the oven to 400°F. Put the raisins in a small bowl and add hot water to cover. Let stand until plumped, about 10 minutes. Drain.Put the Brussels sprouts in a large roasting pan in a single layer. Drizzle with the olive oil. Bake, stirring occasionally, until browned and tender, about 25 minutes. Stir in the chorizo, butter, shallots, and thyme and return to the oven until the chorizo is sizzling, about 5 minutes longer.
Wine pairing: Pinot Noir or Syrah
