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.