Brussels sprouts with bacon and apples are a much-loved classic, and this is our Sonoma take on that combination, made with fresh chorizo and quince. Around here, lots of Mexican grocery stores make their own chorizo. It’s such a flavorful ingredient that you hardly need any other seasonings when you cook with it. Note that we’re not talking about Spanish chorizo, the kind that’s cured in a casing. We love that, too. But Mexican chorizo is perfect in a preparation like this because it cooks up crumbly and its flavor really permeates the dish. The quince balances the spicy heat of the chorizo, and the bits of skin-on lemon add a little surprise pop of bitter, sour, and caramelized flavors.
Preheat the oven to 400°F convection (425°F conventional). Cut the lemon in half lengthwise, then cut each half lengthwise into thirds. Slice the thirds crosswise into thin triangles.
To sear the sprouts: Heat a 12-inch cast-iron skillet over medium-high heat. When the pan is hot, add the oil, lemon slices, and the Brussels sprouts, cut side down, and sprinkle the sprouts with the salt. Dot the sprouts with the chorizo and top with the quince, then cook for 3 minutes. Do not stir.
To finish and serve: Transfer the pan to the oven and roast for 10 minutes. Return the pan to the stove top over medium heat, stir to incorporate the chorizo and quince, and cook, stirring occasionally, for 2 to 4 minutes to brown the Brussels sprouts. Transfer to a serving dish and serve immediately.