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Lemon-Chorizo Brussel Sprouts (Keto)

2 pounds of Brussel sprouts

1/4 cup olive oil

Salt and pepper to taste

1 tbs Canola oil

1 tbs Shallots

1 tbs garlic

1 cup of cooked chorizo (soy chorizo for vegetarian option)

1/4 cup chicken stock (vegetable stock for vegetarian option)

1/4 cup white wine

1 tbs butter (optional)

Slice Brussel sprouts in half length wise. Toss in olive oil, salt and pepper. Spread out and roast at 450 until charred (about 13 minutes).

In a pan on medium, heat olive oil, sauce shallots, then add garlic and chorizo. Once Chorizo is cooked, de-glaze with white wine, reduce. Add chicken stock and reduce again by abut 3/4ths. Add butter.

Serve Brussel sprouts with a layer of the chorizo mix on top, cover with juice from half of a lemon and sprinkle with mozzarella.

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