Brussels sprouts are an underdog vegetable that have recently risen up the ranks to become a cult culinary hero. In this dish, the smokiness of the chorizo and the rye flavor of the caraway seeds play against the caramelized sprouts to extraordinary effect. If you want to double the recipe, make sure you use two pans so the sprouts aren’t crowded and will caramelize rather than steam.
1 teaspoon caraway seeds
2 tablespoons olive oil
1 1/2 pounds Brussels sprouts (about 20 medium), halved and tough outer leaves removed
2 scallions, trimmed and thinly sliced
1/3 cup diced Spanish chorizo
Kosher salt and freshly ground black pepper
The Brussels sprouts can be prepped and the chorizo diced up to 4 hours ahead, covered, and refrigerated.
In a small heavy skillet, stir the caraway seeds over medium heat for about 2 minutes, or until toasted and fragrant. Transfer the seeds to a spice grinder or mortar and pestle and grind to a powder.
Heat a large heavy skillet over medium heat. Add the oil, then add the Brussels sprouts, scallions, and chorizo and sauté for about 5 minutes, or until the Brussels sprouts are tender and beginning to caramelize. Mix in the ground caraway. Season to taste with salt and pepper and serve immediately.