Lemon Scented Roasted Brussels Sprouts with Chorizo and Morels
Quick-Roasted Brussels Sprouts and Morel Mushrooms in a Lemon Thyme Dressing
Brussels sprouts get a bad rap and rightfully so. Many people do little more than boil them until they are a bitter but otherwise flavorless mush with a less-than-pleasant aroma or they steam them, but not nearly long enough and they maintain an awful texture. I have a bit of advice: STOP DOING THAT!
I, for one, am delighted each year when brussels sprout season rolls around! They are one of the most delicious winter vegetables when properly prepared! When they are roasted they are absolutely divine. Boiling and steaming them is fine, too. Just make sure you are don’t over or undercook them.
I prefer roasted because I enjoy the slight charr, the crispiness, and the natural sweetness it brings out. Sometimes, though, I just don’t want to wait that long. So I combine methods, boiling them first and finishing them in the oven. If you want to skip the boiling step in this recipe and only roast them, don’t toss them in the dressing at the start of the roasting time. Instead, toss them in olive oil and salt. Roast them for 40 minutes. Then continue with the recipe from step 3.
These little green delights also pair incredibly well with that earthy, umami flavor of mushrooms. I especially love morels in this dish. They play well with the slight spice in the chorizo and the sweet and tart vinaigrette really helps them shine!
There are so many variations you can do with this recipe. Replace the lemon with vinegar, the honey with maple, or keep it simple and only use fresh-squeezed lemon and extra virgin olive oil. Replace the chorizo with lardons, toss in some roasted squash, or use your favorite caesar dressing and add some salty parmesan! Brussels sprouts will soon become your favorite winter vegetable, too!
Roasted Brussels Sprouts and Morel Mushrooms with Lemon Dressing and Chorizo
- 1 ounce dried morels, rehydrated and sliced into rings
- 1 pound brussels sprouts, ends cut off and cut in half lengthwise
- 2 ounces dried chorizo, sliced paper-thin
- ¼ cup lemon juice
- ¼ cup olive oil, plus more for roasting
- 2 tablespoons creamed honey
- 1 tablespoon fresh, chopped thyme
- 1 teaspoon crushed garlic
- 1 teaspoon onion powder
- Pinch flake sea salt (try our smoked sea salt for added flavor)
- Pinch freshly cracked black pepper
- More salt for water
- Preheat oven to 375℉.
- Bring a pot of salted water to a boil and add in the brussels sprouts. Boil them for 10 minutes. Drain.
- Mix together the lemon juice, olive oil, honey, thyme, crushed garlic, onion powder.
- Toss the brussels sprouts and the morel mushrooms in half of the lemon/honey mixture and spread them out on a sheet pan, cut-side down.
- Roast for 10-15 minutes, or until slightly charred.
- Pull the brussels sprouts/mushroom mixture from the oven, add the sliced chorizo, and toss in the remaining dressing, salt, and pepper.
Serve warm or at room temperature. Optional addition of crumbled cheese such as cotija or feta. This dish may be made ahead of time but wait until serving to toss it in the remaining dressing.
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