Brussels with Creamy Roasted Tomato & Chorizo Sauce

Forget troubles with dating your greens... Oh, I mean eating them.

This vegetable named Mr. Brussels has sure helped me to.

Buying Brussels Sprouts became a weekly grocery store purchase ever since I figured out the proper way to cook them. Once in college I saw Brussels Sprouts in the frozen aisle and was like, "Why not?" After attempting to cook that frozen mess, only concluding in these green ball things with a mushy center, Mr. Brussels and I decided we weren't meant for each other.

But now we have worked things out and are in a full-fledged relationship, and must I admit that we are happier than ever. We went to "roasting therapy" and with a little help of olive oil and the right amount of salt, I don't see us ever breaking up again.

Then I ate at this mexican restaurant and ordered Mr. Brussels, only he was topped with this creamy, roasted tomato, smoky chorizo sauce and in the moment of the second bite, I decided I believed in polygamy. Once I went home and delightfully and health-conciously recreated this amazing sauce, I thought it was only fair to share my relationship with Mr. Brussels with all my friends... for when you spend just a little time cooking him along with this sauce, I believe you will experience love at first smell. And then taste. And with no guilt, for Mr. Brussels is a very healthy and nutrient-rich vegetable (what more can you ask for??)

PLUS his sauce accompaniment is quite light.

I have no doubt that you will fall as hard as I have...

Don't fret about these post-roasting crispy bits... they're kind of my favorite.

 

Ahhh I'm so happy for you two!

Brussels with Creamy Roasted Tomato & Chorizo Sauce 

Serves 2 meal portions OR 4 side portions

Ingredients:

For the Brussels:

About 16-Ounces Brussels Sprouts

1/2 Cup Olive Oil

Salt and Pepper, to taste

For the Sauce:

5 On-The-Vine Tomatoes, Washed, De-Stemmed, & Cut in 1/2 Horizontally

1/2 Cup Olive Oil

1 Teaspoon Italian Seasoning 

Salt and Pepper, To Taste

1 Small Chorizo Sausages, Roughly Chopped (casing removed if it has casing-mine didn't)

1/2 Cup Fresh Salsa (the fresh, pico de gallo kind)

1/2 Teaspoon Minced Garlic

1/4 Cup Freshly Grated Parmesan Cheese, plus 1/4 Cup to Garnish

1/2 Cup nonfat or 2% plain Greek Yogurt

Procedure:

1. Preheat the oven to 350 degrees F. Place tomatoes into a medium bowl. Add olive oil and toss to evenly coat tomato halves. Lay tomato halves cut side down on a sheet tray with sides or any other shallow baking dish. Sprinkle Italian Seasoning as well as salt and pepper over tomatoes. Roast for 1 1/2 to 2 hours, or until tomatoes are completely softened and wilted and start to wrinkle.
2. In the last hour of the tomatoes roasting, cut off the bottom ends of the Brussels Sprouts and cut them in half lengthwise. Wash in a colander/strainer under cold water, and shake until most of the water has dripped out. Place Brussels into same bowl used for Brussels and add olive oil. Mix well with clean* hands until olive oil has evenly coated the Brussels (may add more olive oil if you think it's necessary). Pour Brussels onto a sheet pan (it's best if it has sides) and spread Brussels in one even layer. Season generously with salt and pepper. I always taste one before cooking to make sure it's properly seasoned (they actually taste quite nice raw). Once oven is preheated, place sheet tray in oven and roast, continuously checking and shaking the pan about every 15 minutes so they get somewhat evenly golden. When they're done cooking, they should be crisp and golden on the outside and tender on the inside, about 35-45 minutes. 
3. While tomatoes and Brussels are in their last 10 minutes of cooking, heat a medium saucepan over medium heat. Once heated, place roughly chopped chorizo sausage into pan and saute for about 5 minutes, until those beautiful golden oils are released. Add salsa and garlic and cook another 3 minutes. Add parmesan cheese and cook another 2 minutes, until pretty much all melted (around this time, the tomatoes and brussels should be done, so pull out). Pull saucepan off heat and let cool 10 minutes, while roasted tomatoes are cooling as well. 
4. Once roasted tomatoes and saucepan mixture have cooled slightly, place roasted tomatoes, saucepan mixture, and greek yogurt into a blender. Pulse until mixture is thoroughly blended, about 30 seconds. Don't over-blend.
5. If mixture is still warm, then serve immediately over Brussels. If not, and if Brussels need re-heating, pop both into microwave and re-heat real fast.
6. Don't forget to grate some extra parmesan on-top of your masterpiece. Enjoy!

XOXO,

Casey & Mr. Brussels