I’m back again with another Thanksgiving side! These were inspired by a local wine bar I frequent, and I can’t help but order them every time I go. One, I love brussels, two, the combination of veggies with the cinnamon honey butter is purely amazing, and three, chorizo added to anything is perfection. The salty + sweet is to die for.
They also have these baked parmesan rosemary truffle fries with aioli that incredible as well. The last time I went, I ended up getting three orders…no shame. Those are another thing I’ve recreated at home that I need to share!
The other wonderful thing is that there are only six ingredients! This recipe is easily multiplied as well, if you’re hosting a big crowd. They’d be great for a dinner side on a regular night too! They feel fancy but are so super simple.
I usually roast my brussels in the oven until they get dark and caramelized, but this sauté method I love just as much. The cinnamon honey butter really ties everything together beautifully. You might think cinnamon + chorizo..? But trust me on this one.
The only thing about this recipe is that I wouldn’t make it ahead of time. They take about fifteen minutes, and you can’t beat the flavor right out of the pan.
Add them to your Thanksgiving table and let me know if you do!
Brussels Sprouts with Butternut Squash, Chorizo, and Cinnamon Honey Butter
- 1 lb. brussels sprouts, trimmed and halved
- 1 link chorizo sausage, removed from casing
- 1 tablespoon olive oil
- 2 cups cubed butternut squash
- 2 tablespoons unsalted butter, softened
- 1 tablespoon honey
- 1/4 teaspoon cinnamon
- salt and pepper to taste
- Heat a skillet to medium-high and add the chorizo. Cook for 6-7 minutes, breaking it up into small pieces with your spatula, until cooked through. Set aside to drain on paper towels.
Add a tablespoon of olive oil to the pan and add the butternut squash. Sauté for 5 minutes, stirring frequently, until tender. Season with salt and pepper. Add the brussels and sauté for another 4-5 minutes.
In the meantime, stir together the butter, honey, and cinnamon in a small bowl. Add to brussels/butternut mixture and stir to combine. Season with additional salt and pepper to taste. Serve immediately!