This one-pan chorizo and Brussels sprouts dinner brings together crispy roasted Brussels sprouts, smoky sausage, and a creamy lime dipping sauce. It’s an easy sheet pan meal with simple ingredients, plenty of flavor, and very little cleanup.
The Brussels sprouts get golden around the edges while the chorizo releases its smoky seasoning into the pan. A sprinkle of toasted pumpkin seeds adds crunch, and the tangy lime sauce pulls everything together. Serve it straight from the oven, spoon it over brown butter mashed potatoes for a cozy dinner, or pair it with crispy smashed sweet potatoes with maple bacon for a sweet and smoky combination.
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Why You’ll Love This Chorizo and Brussels Sprouts Dinner
- Easy cleanup: The chorizo and Brussels sprouts cook on one sheet pan.
- Big flavor with little prep: Fully cooked chorizo brings smoky seasoning without a long ingredient list.
- Ready in about 40 minutes: Prep the vegetables, slide the pan into the oven, and stir together the sauce while dinner cooks.
- A sauce worth making: Creamy lime sauce balances the richness of the chorizo and doubles as a dip for the crispy sprouts.
Ingredients You’ll Need
Brussels sprouts: Look for firm sprouts with tightly packed leaves. Halve them through the stem, and quarter any extra-large sprouts so everything cooks evenly.
Fully cooked Spanish chorizo: This firm, sliceable sausage gives the dinner its smoky flavor. Choose mild or spicy depending on how much heat you like.
Olive oil: A light coating helps the Brussels sprouts brown in the oven.
Smoked paprika and garlic powder: These simple seasonings complement the chorizo without adding extra prep.
Shelled pumpkin seeds: Also called pepitas, these add a little crunch. Sprinkle them on near the end of cooking so they toast without burning.
Smoky lime sauce: Sour cream, mayonnaise, fresh lime juice, smoked paprika, and garlic powder make a creamy sauce for dipping or drizzling.
How to Make One-Pan Chorizo and Brussels Sprouts
1. Prep the Brussels Sprouts
Heat the oven to 425°F. Trim the Brussels sprouts and cut them in half. Dry them well so the oil and seasonings coat the leaves.
2. Season and Roast
Toss the sprouts with olive oil, smoked paprika, garlic powder, salt, and pepper on a large rimmed sheet pan. Arrange them cut-side down and roast for 20 minutes.
3. Add the Chorizo
Add the sliced fully cooked chorizo and gently toss with the sprouts. Spread everything across the pan and roast for another 8–10 minutes, until the sprouts are tender and the chorizo is hot with lightly crisp edges.
If using pumpkin seeds, sprinkle them over the pan during the final 3 minutes.
4. Stir Together the Smoky Lime Sauce
While dinner roasts, combine the sauce ingredients in a small bowl. Taste and adjust the lime juice, salt, and hot sauce to your liking.
5. Serve Warm
Divide the roasted chorizo and Brussels sprouts among plates. Drizzle with the smoky lime sauce or serve it on the side for dipping.
Tips for Crispy Brussels Sprouts
Use a large sheet pan. Give the vegetables room to spread out. Crowding traps steam and makes it harder for the sprouts to brown.
Start cut-side down. The flat surface makes direct contact with the hot pan, helping it develop a golden crust.
Add the chorizo partway through. The Brussels sprouts need more time than the fully cooked sausage. Adding the chorizo later keeps it from becoming too dry.
Season lightly with salt. Chorizo already adds salt to the dish. Taste before adding more at the table.
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What to Serve with Chorizo and Brussels Sprouts
For an easy weeknight dinner, serve this chorizo sheet pan meal over warm rice or with crusty bread to scoop up the smoky lime sauce.
For a cozy dinner, spoon it alongside brown butter mashed potatoes. The creamy potatoes make a delicious base for the smoky chorizo and roasted vegetables.
You can also pair it with crispy smashed sweet potatoes with maple bacon when you have a little more time. Their sweetness complements the smoky sausage.
One Pan Chorizo and Brussels Sprouts with Smoky Lime Sauce
Crispy roasted Brussels sprouts and smoky Spanish chorizo cook together on one sheet pan for an easy 40-minute dinner. Finish with toasted pumpkin seeds and serve with creamy smoky lime sauce for dipping or drizzling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 servings 1x
- Category: Dinner
- Method: Baking, SHEET-PAN
- Cuisine: Fall Recipe, Spanish- inspired
Ingredients
For the Chorizo and Brussels Sprouts:
- 1½ pounds Brussels sprouts, trimmed and halved
- 12 ounces fully cooked Spanish chorizo, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons shelled pumpkin seeds (pepitas), optional
For the Smoky Lime Sauce:
- ⅓ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Hot sauce, to taste
- Salt, to taste
Instructions
- Preheat the oven to 425°F. Set out a large rimmed sheet pan, approximately 18 by 13 inches.
- Pat the Brussels sprouts dry. Quarter any especially large sprouts so the pieces are similar in size.
- On the sheet pan, toss the Brussels sprouts with the olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange cut-side down in a single layer.
- Roast for 20 minutes, until the bottoms are golden brown.
- Add the sliced chorizo and gently toss with the Brussels sprouts. Spread everything evenly across the pan. Roast for another 8–10 minutes, until the sprouts are tender and the chorizo is hot and lightly crisp around the edges.
- If using pepitas, sprinkle them over the pan during the final 3 minutes of roasting.
- While dinner roasts, stir together the sour cream, mayonnaise, lime juice, smoked paprika, and garlic powder in a small bowl. Add hot sauce and salt to taste.
- Divide the chorizo and Brussels sprouts among three plates. Serve warm with the smoky lime sauce on the side for dipping or drizzle it over the top.
Notes
Chorizo: Use fully cooked, ready-to-eat Spanish chorizo. Fresh Mexican chorizo is raw and is not a direct substitute for this cooking method. Remove the casing before slicing if the package indicates it is inedible.
For crisp Brussels sprouts: Dry the sprouts thoroughly and spread them in a single layer. Avoid piling the ingredients on top of one another.
Substitutions: Fully cooked smoked sausage or kielbasa can replace the chorizo. Plain Greek yogurt can replace the sour cream in the sauce.
Serving suggestion: Serve over warm rice or alongside crusty bread for a heartier dinner. These additions are not included in the recipe yield.
Easy Variations
- Swap the sausage: Use fully cooked smoked sausage or kielbasa for a different flavor.
- Make it spicier: Choose hot Spanish chorizo or add extra hot sauce to the dip.
- Skip the pepitas: Leave them off if you prefer.
- Use Greek yogurt: Replace the sour cream with plain Greek yogurt for a tangier dipping sauce.
Frequently Asked Questions
What kind of chorizo should I use?
Use fully cooked Spanish chorizo that can be sliced into rounds. Fresh Mexican chorizo is raw and needs a different cooking method, so it isn’t a direct substitute for this recipe.
Can I make the smoky lime sauce ahead?
Yes. Mix the sauce, cover, and refrigerate until serving. Stir again before dipping or drizzling.
Why aren’t my Brussels sprouts crispy?
Excess moisture and a crowded pan can keep Brussels sprouts from browning. Dry them thoroughly, spread them out, and start with the cut sides against the pan.
Can I leave out the dipping sauce?
Yes, but the cool, tangy sauce adds a delicious contrast to the smoky chorizo. You can serve it on the side so everyone can add their own.
An Easy One-Pan Dinner to Make Again
Crispy Brussels sprouts, smoky chorizo, and a creamy lime sauce make this an easy dinner to keep in your weeknight rotation. There’s very little prep, the oven does most of the work, and everyone can dip or drizzle their sauce just the way they like.
Make it a cozy meal with brown butter mashed potatoes, or try crispy smashed sweet potatoes with maple bacon for a sweet and smoky pairing.
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