Seared Brussels Sprouts Recipe with Mexican Chorizo & Quince
Published: November 15, 2021
Brussels sprouts have long been a staple of the autumn table, but sometimes they need a little upgrade to truly shine. Enter Seared Brussels Sprouts with Mexican Chorizo and Quince—a dish that takes this humble vegetable to new heights. While Brussels sprouts with bacon and apples is a classic, this recipe brings a unique Sonoma twist using Mexican chorizo and quince for added flavor complexity and warmth.
Around here, local Mexican grocery stores make their own chorizo, and it’s one of those ingredients that truly transforms any dish. Unlike Spanish chorizo, which is typically cured and dried, Mexican chorizo is fresh and uncooked, packed with spice, garlic, and smoky richness that turns any meal into a savory delight. When combined with the slightly tart and fragrant quince, and balanced out by brussels sprouts, this dish is nothing short of spectacular.
Why Chorizo and Quince?
You might be wondering, "Why chorizo, and why quince?" Let’s start with Mexican chorizo. This fresh sausage is unlike any other, offering a deep, earthy flavor with the perfect amount of heat. The key here is that it cooks up crumbly, letting the flavors infuse into the rest of the dish as it browns. Because the chorizo is packed with so much seasoning, you won’t need any other spices—just a bit of salt and the addition of quince brings the whole dish together.
Speaking of quince: Quince is an often-overlooked fruit that’s like a love child between an apple and a pear. It’s tart, fragrant, and perfect for cooking—especially when paired with the spicy, savory notes of chorizo. When cooked down, quince softens and adds a subtle sweetness, which balances out the bold chorizo beautifully.
Ingredients
SERVES 4
- 1 small lemon
- 2 tablespoons extra-virgin olive oil
- 1 lb Brussels sprouts, stem ends trimmed and halved lengthwise
- 2 teaspoons kosher salt
- 6 oz Mexican pork chorizo, casings removed and crumbled
- 1 cup peeled, cored, and diced quince, cut into large dice
Step by Step on How to Make Seared Brussels Sprouts
Step 1: Preheat the Oven and Prepare the Lemon
Start by preheating your oven to 400°F convection (425°F conventional). Next, cut the lemon in half lengthwise, then slice each half into thirds, and cut those thirds into thin, triangular slices. These lemon slices will add a zesty, caramelized punch to the dish, so don’t skip this step!
Step 2: Sear the Brussels Sprouts
Heat a 12-inch cast-iron skillet over medium-high heat. Once the pan is hot, add the olive oil, lemon slices, and the halved Brussels sprouts, placing them cut side down. Sprinkle them with kosher salt to season. Let the sprouts sear undisturbed for about 3 minutes. The goal is to get them crispy and caramelized on the cut side—this adds depth of flavor that you’ll love.
Step 3: Add the Chorizo and Quince
Once the Brussels sprouts are nicely seared, add the crumbled Mexican chorizo on top of the sprouts, followed by the diced quince. Don’t stir yet—let the chorizo cook and release its rich oils, which will coat the sprouts and quince, infusing everything with flavor.
Step 4: Roast and Finish the Dish
After about 3 minutes of searing, carefully transfer the skillet to the preheated oven and roast for about 10 minutes. This will allow the Brussels sprouts to cook through while the chorizo and quince mingle and caramelize together.
Once the roasting time is up, bring the skillet back to the stovetop and heat over medium heat. Stir everything to mix the chorizo and quince evenly with the Brussels sprouts, and cook for another 2 to 4 minutes, stirring occasionally, to further brown and crisp the Brussels sprouts.
Step 5: Serve and Enjoy
Transfer your Seared Brussels Sprouts with Mexican Chorizo and Quince to a serving platter and serve immediately! The combination of crispy Brussels sprouts, spicy chorizo, sweet quince, and tangy lemon will have everyone asking for seconds.
Wine Pairing Recommendations
Now that you’ve got your dish ready, let’s talk about pairing it with wine. The savory, spicy kick of Mexican chorizo, along with the slightly bitter Brussels sprouts and sweet quince, calls for a wine that’s both vibrant and able to handle those bold flavors. Here are a few wines that pair perfectly with this dish:
- Zinfandel: A Zinfandel is a great match for spicy chorizo due to its bold, fruity character and subtle spice. The zesty fruit notes will complement the sweetness of the quince, while its peppery finish will enhance the chorizo’s heat.
- Chardonnay: If you prefer white wine, a full-bodied Chardonnay (especially one with a touch of oak) will work well. The roundness of the wine will balance out the richness of the chorizo and provide a smooth contrast to the crispy, caramelized sprouts.
- Rosé: If you’re looking for something more refreshing, a dry Rosé will be a great match. Its acidity will cut through the richness of the dish, while its light fruitiness will complement the quince.
Final Thoughts
This Seared Brussels Sprouts recipe is a fall dish that combines the rich flavors of chorizo, the earthy crispness of Brussels sprouts, and the sweetness of quince, creating a complex yet satisfying plate. It’s perfect for a cozy dinner or as a standout side dish for your holiday gatherings.
And while you’re getting ready to serve this dish, why not elevate your meal with the perfect wine pairing? If you’re looking to buy wine online, head over to YourWineStore, your one-stop online wine store for all your wine needs. Whether you're hosting a dinner party or just looking to unwind with a glass of something special, you can buy wine online with ease and have it delivered right to your door. Cheers to great food, great wine, and great company!