Chorizo Roasted Brussels Sprouts

Looking for the perfect side dish for your Thanksgiving dinner, or something easy to bring to a holiday dinner you’re attending?! Look no further. These Chorizo Roasted Brussels sprouts with hummus dressing are absolutely perfect and are sure to wow your guests / family / friends.

I used The Abbot’s Butcher Premium Chorizo in this dish, because it works PERFECTLY for this & adds so much amazing flavor. Plus its so easy to cook up, and is made with actual whole food ingredients so it’s a plant based alternative I don’t feel bad about eating regularly. They’re sold all over Los Angeles, but also are carried through a few online vendors that ship nationally as well. You can find all of the information on their website & Instagram! 

Let’s start out with all your prep of the veggies. Wash & half your Brussels sprouts (or quarter them if they’re huge), slice your red onion into thin half moons, and mince your garlic. Mix those all together in a baking dish with just enough olive oil to coat, and season with salt & pepper, half a lemon worth of juice, fresh thyme, and dried oregano. Place into a preheated 400F oven for 20-30 minutes, stirring every so often, until the Brussels are fork tender.

After 20-30 minutes, switch your oven to broil & let them cook another 5-7 or so minutes, stirring every few minutes, until the Brussels sprouts have a nice char to them. Remove from the oven, and allow to cool slightly.

For the hummus dressing, add your hummus, salt to taste, the other half of your lemon (juiced), and a little bit of filtered water. Mix well until you reach a “dressing” consistency. Drizzle over your Brussels sprouts in the baking tray before serving. If you plan on bringing this dish to a holiday party or potluck, just keep the dressing on the side & drizzle overtop right before serving.

And that’s it! SUPER easy, right?! This is amazing for the holidays, or honestly any time during the next couple months. Big thanks to the Abbot’s Butcher for working with me on this recipe, their chorizo really adds some amazing flavor to the dish. Make sure to tag me on Instagram @plvntfood or #plvntfood if you make this, so I can see & share your recreations! Love y’all from the bottom of my cold little heart.

Chorizo Roasted Brussels Sprouts

These VEGAN Chorizo Roasted Brussels Sprouts are the perfect side dish for any holiday dinner party!

Author PLVNTFOOD by Chef Brianna Gallo


  • 1 pound brussels sprouts
  • 1 package abbots butcher chorizo
  • 1/2 of a red onion
  • 3 cloves garlic
  • 1 1/2 tbsp dried oregano
  • 1 1/2 tbsp fresh thyme
  • The juice of one lemon
  • Salt / pepper to taste
  • Olive oil for cooking
  • 1/2 cup plain hummus


  1. Preheat your oven to 400F
  2. Half your brussels sprouts, cut your red onion into thin half moon slices, and mince your garlic. Add to a baking dish with enough olive oil to just coat everything, your oregano & thyme, salt / pepper to taste and the juice of half your lemon. Mix very well and add to your preheated oven. Cook for about 20-30 minutes, stirring semi frequently, until the brussels sprouts are fork tender.

  3. Switch your oven to broil, and broil for 2-3 minutes until the brussels sprouts get a slight char to them. Remove from the oven.
  4. In a skillet over medium heat, add a few tablespoons of olive oil, and crumble in your chorizo. Season with salt & pepper and cook for 5-7 minutes until browned. Add this to your roasted brussels sprouts and mix well.
  5. Add your hummus, & lemon juice into a bowl with salt to taste. Add in filtered watered, a little at a time, and whisk until you reach a “dressing” consistency. Drizzle over top the roasted chorizo & vegetables, serve, & enjoy!

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