Chorizo Sheet Pan Dinner
A quick and easy Chorizo Sheet Pan Dinner recipe for those busy weeknights! So much flavor and super simple!
Ingredients
- 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.
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