Brussels sprouts lovers, you are in for a treat: a side dish that will threaten to steal center stage.

Spanish chorizo, a wonderfully spiced smoked pork sausage, gets sauteed just enough to brown a bit and release its oils. Then fresh bread crumbs are sauteed in the same pan and set aside to become a flavorful and delightfully textured topping for sauteed and flash-braised Brussels sprouts, combined with the browned chorizo.

This is delicious served hot, warm or even at room temperature — a boon to busy cooks getting a big holiday meal on the table. Try this bread crumb technique with other vegetables as well — it would be great atop roasted broccoli, cauliflower or asparagus.

Uncooked Mexican chorizo, while delicious, is not what you want in this recipe. Spanish chorizo is available at well-stocked markets, usually with the salamis and other cured or smoked meats. The casing is edible.

• 2 ounces Spanish chorizo sausage, diced (about 1/2 cup)
• 5 tablespoons extra virgin olive oil, divided
• 2/3 cup coarse fresh breadcrumbs
• Kosher salt and freshly ground pepper, to taste
• 1 teaspoon minced garlic, divided
• 2 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons chicken broth

Heat a large, deep skillet over medium heat. Add chorizo and saute 2 minutes over medium-high, until it starts to brown and release some of its oils. Remove chorizo to a plate.

Add 3 tablespoons oil to pan, leaving any oil left from sauteeing the chorizo, and heat over medium. Add breadcrumbs, season with salt and pepper, and toast, stirring frequently, until the breadcrumbs are a light golden brown, about 4 minutes.

Add half the garlic and cook and stir for one more minute, until you can smell the garlic.

Use a slotted spoon to transfer toasted crumbs to a paper towel- lined plate. Wipe out skillet and return to heat.

Add remaining 2 tablespoons oil to pan, and heat over medium-high. Add Brussels sprouts and cook, stirring only occasionally, until they begin to become tender and lightly browned in spots, about 6 minutes.

Add remaining half of garlic and saute another 30 seconds, until you can smell the garlic. Add broth, cover pan, and cook another 4 minutes, until the Brussels sprouts are tender (but not soft!).

Uncover pan, saute for 1 more minute, until most of the liquid is evaporated, stir in chorizo, then turn it all into a serving dish.

Sprinkle bread crumbs on top and serve hot or warm.

Approximate nutritional information, per serving: 188 calories, 11 g total fat, 2 g saturated fat, 8 mg cholesterol, 261 mg sodium, 16 g carbohydrate, 6 g fiber, 4 g sugar, 8 g protein.