Caramelized Brussels Sprouts & Chorizo (Paleo)

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 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!!!

Caramelized Brussels Sprouts & Chorizo (Paleo)
Recipe type: Side dish
Cuisine: Meat and vegetables
  • 6 ounces chorizo
  • 1 lb brussels sprouts
  • 1 Tbsp olive oil
  1. Remove chorizo from the casings and fry in a medium saute pan until fully cooked.
  2. Meanwhile, clean and trim the brussels sprouts and cut them into quarters.
  3. When the chorizo is cooked, remove from the pan and set aside.
  4. 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.
  5. 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!


  1. says

    I live in Austin and have a large garden. Chorizo practically grows on trees here and I have brussel sprouts in the garden! Perfect timing for me to find this recipe. Thank you!

  2. says

    OK so I am embarrassed to say that I have never had Chorizo…! But your brussel dish looks very yummy so I’m gonna have to try it AND your cream cheese pancakes. My oh my I think I will be visiting your blog on a regular basis now! :)

  3. says

    Im loving the low carb recipes!

    I understand the crankiness. Same here. Plus headaches. But it gets better. Hang in there.

    I live near Houston. Lots of chorizo! But I’ve never had a brussel sprout. Might have to try this recipe!

  4. says

    Hey Kellie! If you’re going to try Brussels sprouts for the first time I can’t think of a more delicious way than with Chorizo! Feeling much better today, the crankiness is gone and I have more energy so I think I’m over the hump! Yay! :)

  5. says

    These look great! I love chorizo and I love brussel sprouts. Great combination. I really don’t understand brussel sprouts as a food that everyone hates–then again, I didn’t grow up eating them. Thanks for sharing!

  6. says

    I wonder … would this work with bacon/ bacon drippings? That’s what I have around the house right now, and I have some brussels that are about to head south …

  7. Anonymous says

    This was so Ridiculously Delicious. Thank you so much for sharing. I’m going to make it again soon to introduce my Husband to Brussel Sprouts. (Last time I ate the half batch I made before he could even make it home to try some! Haha!)

  8. says

    This might actually be the most delicious thing I’ve ever eaten. And it sounded so gross at first. But a friend of mine LOVES sprouts, so I assumed I must be missing something. And anything with chorizo has to be good, right? I made this earlier this week and I plan to make it again very soon. I’m OBSESSED!!! I did use soy chorizo and steamed the sprouts slightly before caramelizing, then I kept it in the fridge overnight before bringing it to school the next day for lunch.

    So so so good. Low carbing/veganism has never tasted better. I even reviewed it on my blog []! I’m going to try more of your LC recipes because if they are even half as delicious as this they’ll be worth a try.

    • says

      Thanks so much Rachel! Congrats to you for trying to eat healthier with such a hectic college schedule! So happy that you liked the recipe and thanks for reviewing it on your blog! I’m totally trying it out with the soy-rizo next time thanks to you! :)

  9. says

    I made this tonight but tho I’m not a vegetarian, I prefer to use Trader Joe’s soy chorizo too. It’s yummy, but lacks the natural grease of real stuff of course. Still, w/ just a tad bit of water added in to cook the brussel sprouts a little faster, it all turned out yummy. Will definitely do this again. :)

  10. sara says

    This is AMAZING!!! I never had Brussels sprouts until I was almost 30 cuz my mom doesn’t like them! When I DID have them, I loved them! I found this recipe and had my mom try them. She LOVED it!! She now wants this once a week!!

  11. Emily says

    I realise this is an older post but I have a question about the Chorizo. I live in Tampa and we have many different kinds of chorizo available; there’s a cuban type chorizo (I can’t remember the brand, maybe Goya but I don’t think that’s it), then there’s a Mexican type chorizo and I think in some higher end markets around here there’s a spanish style Chorizo. What kind did you use? and are chorizo’s typically “safe”, i.e. low carb? I grew up more with the cuban style chorizo’s that are put in spanish bean soup and boliche but was just curious what type you used.

    Thank you and I LOVE LOVE LOVE all of your recipes!!!


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