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Garlic Brussels Sprouts

These aren’t your grandmother’s Brussels sprouts. Spruced up with garlic, paprika and a touch of chorizo, this Brussels sprouts side dish will keep your guests coming back for more.

Suggested Serving Size

1/2 cup


  • 4 tsp olive oil
  • 2 oz Spanish chorizo, diced (gluten free if needed)
  • 2 lbs medium Brussels sprouts, trimmed and halved
  • 4 large garlic cloves, minced
  • 2 tsp paprika, or to taste
  • 1/8 tsp salt
  • Black pepper to taste
  • 1 cup reduced-sodium chicken stock (gluten free if needed)


  1. In a nonstick skillet over medium heat, heat 1 teaspoon of the olive oil. Add the chorizo and cook for 3 minutes, stirring occasionally. Transfer to a plate.
  2. Add remaining 1 tablespoon olive oil and Brussels sprouts to the pan, cut side down. Cook for 3 minutes, without stirring. Stir in minced garlic and cook for 1 minute. Stir in paprika, salt and pepper to taste. Add the chicken stock, cover partially and cook for 3 minutes. Stir in the chorizo. Serve warm.

Servings Per Container 8
Calories 95
Total Fat 4
Trans Fat 0
Poly Fat 0
Mono Fat 0
Cholesterol 3
Sodium 211
Total Carb 10
Fibers 4
Sugars 0
Proteins 5
Vitamin A 0
Vitamin C 0
Iron 0

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