Brussels Sprouts and Chorizo

I love the way this recipe from Bill Kim (Belly Shack- Chicago) takes a traditional vegetable like Brussels sprouts and gives it an Asian-Latin flavor infusion.

Brussels Sprouts and Chorizo 

Print This Recipe Total time Yield 6Source From Bill Kim- Made In America by Lucy LeanPublished


  • 2 tablespoon vegetable oil
  • 3 tablespoon unsalted butter
  • 1½ pound brussels sprouts, peeled then quartered
  • ⅓ pound mexican chorizo
  • 1 lime, juice only
  • ¼ cup brown sugar
  • ¼ cup asian fish sauce
  • ½ tablespoon sambal oelek
  • ¼ cup fresh cilantro leaves
  • ¼ cup crushed tortilla chips


In a wok or large skillet, heat 1 tablespoon of the oil and 1 table spoon of the butter. saute the sprouts in batches over medium-high heat until tender and caramelized. Cool and set aside.

In a small pan, saute the chorizo until cooked through. Strain off the excess oil and cool.

In a small bowl, pour the limejuice over the brown sugar and mix to dissolve. Add the fish sauce and sambal. Add 2 to 3 tablespoons of water as needed to balance.

Prior to serving, heat the remaining tablespoon of oil in a large saute pan. Add the chorizo and saute for 1 minute. Add the Brussels sprouts and heat until warm. Add half the lime-sugar mixture, adding more as needed to taste. To finish, stir in the remaining 2 tablespoons butter until melted.

Divide among 6 bowls and garnish with cilantro leaves and tortilla chips.