Description
A quick and easy Chorizo Sheet Pan Dinner recipe for those busy weeknights! So much flavor and super simple!
Ingredients
Scale
- 4–6 cups brussel sprouts (remove outer leaves, cut off bottom, and then cut in half)
- 6–12 oz chorizo (check ingredients for Whole30)
- 1 tablespoon extra virgin olive oil
- kosher salt & ground black pepper
- 1–2 avocados, sliced
- 2–4 eggs
- garnish (optional): micro-greens.
Instructions
- Preheat oven to 375 degrees F.
- Place prepped brussel sprouts in a large bowl. Drizzle with olive oil. Use your hands to massage the olive oil into the Brussel sprouts.
- Sprinkle with a generous amount of salt and some pepper.
- Take a parchment-lined baking sheet and place brussel sprouts on top.
- Cut up chorizo into thick slices and add to the prepared baking pan.
- Roast in oven for 15 minutes, tossing halfway.
- While that is roasting, prep as many avocado halves as you want.
- Also, get water ready to poach eggs. (NOTE: you can also just fry an egg if that is easier)
- As soon as chorizo/brussel sprouts are done, poach as many eggs as you want.
- To serve, place chorizo/brussel sprouts in bowl, top with poached egg, and half an avocado.
- Garnish with micro-greens, if desired.
Notes
- Storage: any leftover chorizo and brussel sprouts can be kept in an airtight container in the fridge for 4-5 days. We suggest waiting on the poached egg until serving.
Nutrition
- Serving Size: 6 oz
- Calories: 356
- Sugar: 2.1 g
- Sodium: 586.4 mg
- Fat: 27.7 g
- Carbohydrates: 12.2 g
- Protein: 17.1 g
- Cholesterol: 130.5 mg