Name: Brussels Sprout Leaves with Chorizo and Toasted Almonds
Yield: 8 Servings
Ingredients: ½ cup skin-on almonds (not roasted); 6 ounces Spanish chorizo, thinly sliced; 3 tablespoons olive oil; 2 garlic cloves, thinly sliced; 2 teaspoons fresh thyme leaves; 2 pounds brussels sprouts, stems trimmed, halved, leaves separated; Kosher salt and freshly ground black pepper; 1 tablespoon Sherry vinegar or red wine vinegar

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Michael Graydon + Nikole Herriott

A Spanish twist on brussels and bacon done in the style of a stir-fry. Wait till the last minute to pull this dish together, but have everything prepped and ready to go ahead of time.

Recipe notes