Roasted Brussel Sprouts with Chorizo Gluten free

Roasted Brussel Sprouts with Chorizo Gluten free

Ingredients

  • 2 tablespoons raisins
  • 1 1/4 pounds Brussels sprouts, quartered
  • 3 tablespoons olive oil
  • 4 ounces Spanish chorizo, cut into small pieces
  • 1 tablespoon unsalted butter
  • 2 tablespoons minced shallots
  • 1 teaspoon minced fresh thyme
  • 2 tablespoons sherry vinegar
  • Kosher salt and freshly ground black pepper

Directions

  1. Preheat the oven to 400°F.
  2. Put the raisins in a small bowl and add hot water to cover.
  3. Let stand until plumped, about 10 minutes. Drain.
  4. Put the Brussels sprouts in a large roasting pan in a single layer. Drizzle with the olive oil.
  5. Bake, stirring occasionally, until browned and tender, about 25 minutes.
  6. Stir in the chorizo, butter, shallots, and thyme and return to the oven until the chorizo is sizzling, about 5 minutes longer.