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.