Today is the fourth post in my series of low carb recipes. I decided the other day that if I’m going to be cooking and posting low carb this week I might as well commit and give it a go myself. So yesterday was my first really strict day and it went fine. I never craved anything and these brussels sprouts were so good that I ate them for lunch AND dinner. This morning though I woke up cranky. Not hungry or craving carbs – I just have a mild feeling of annoyance at everything. It didn’t help that our pipes froze overnight because it got down to the low 20’s. A fact I didn’t come across until after my hubby left for the day. This is NOT helping my crankiness at all. I love living in the South and it’s a huge change from growing up in CT and dealing with winter there. But the homes here are just not well equipped for cold and our pipes freeze every year at least once no matter how we try to insulate them. In CT 23 degrees was a high daytime temp some days, let alone nights below zero. And our pipes only froze once there – during a cold spell where it didn’t get above zero for days! My CT pipes would laugh at 23 degrees. But here, it’s an issue. So I’m annoyed. Very annoyed. I treated myself to the cream cheese pancakes for breakfast to cheer myself up and they were yummy as always…..but still annoyed! Gah! At least the sun is shining on the shed and the temp is up to 35 so we’ll hopefully have water again in the next couple of hours. Meanwhile I’m trying to think happy thoughts and reminiscing about these yummy brussels sprouts is taking my mind off of things! First I should give credit to Carrie who has a great low carb blog over at ourlifeinfood.com for the inspiration for this recipe. I saw the photos last month on Chowstalker and knew I wanted to try something similar! The brussels sprouts turn sweet and roasty tasting which is delicious against the rich and spicy chorizo! I loved it so much I’m getting more brussels sprouts today so I can make this again soon! So easy, but soooo delicious!!!
6 ounces chorizo
1 lb brussels sprouts
1 Tbl olive oil
Remove chorizo from the casings and fry in a medium saute pan until fully cooked. Meanwhile, clean and trim the brussels sprouts and cut them into quarters. When the chorizo is cooked, remove from the pan and set aside. Making sure your pan is hot, drop in the brussels sprouts and stir to coat in the chorizo grease. Cook for about 8 – 10 minutes, tossing occasionally to make sure they don’t burn – but not too much or they won’t get nicely caramelized which is key to the flavor your looking for. Add the chorizo back to the pan along with the olive oil and cook for another 2 minutes until all of the flavors have blended. Taste and add salt and pepper if you’d like. The chorizo is so flavorful that I found no additional seasoning was needed but that’s strictly a matter of personal preference so be sure to taste and adjust before serving. And oh yeah, while I was busy gryping (that’s griping and typing together in case you were wondering) Matt came home and got the water going again – yay! Suddenly not feeling so annoyed! We’ll see how long it lasts! ;) Hopefully I can get through the next few days of carb deprivation without committing a low-carb-rage-induced felony! Meanwhile I’m off to buy more brussels sprouts!
My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb and gluten free recipes. If you're looking to lose weight, feel amazing, AND eat some of the best food you've ever tasted - you've come to the right place. Welcome!