Chorizo Sheet Pan Dinner

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Course: Dinner/Entree

Cuisine: American

Method: Oven, Stove Top

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

▢ 4-6 cups brussel sprouts remove outer leaves, cut off bottoms, and then cut in half
▢ 1 tablespoon extra virgin olive oil
▢ kosher salt & ground black pepper
▢ 6-12 ounces chorizo check ingredients for Whole30
▢ 1-2 avocados sliced
▢ 2-4 eggs
▢ micro-greens optional garnish

Prep: Preheat oven to 375℉. Line a large sheet pan with parchment paper and set aside.
Sheet Pan: Place prepped brussel sprouts on the sheet pan. Drizzle with 1 tablespoon extra virgin olive oil. Use your hands to massage the olive oil into the Brussel sprouts. Sprinkle with a generous amount of salt and some pepper. Cut up 6-12 ounces chorizo into thick slices and add to the prepared baking pan.
Bake: Roast in oven for 15 minutes, tossing halfway.
Prep Other Ingredients: 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)
Optional Egg Poach: As soon as chorizo/brussel sprouts are done, poach as many eggs as you want.
Serve: Place chorizo/brussel sprouts in a bowl, top with poached egg, and half an avocado. Garnish with micro-greens, if desired.

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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