Pork and Chicken Paella with Brussels Sprouts
Roasted Brussels Sprouts
Preheat oven to 425°F. Place 1 lb. halved Brussels sprouts in a shallow baking pan. Add 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/2 tsp. black pepper; toss to coat. Roast 20 minutes or until tender and brown, stirring once.
A paella pan is wide and flat to ensure the rice cooks evenly. If you don’t have one, use a heavy 12- to 14-inch skillet that’s 2 to 21/2 inches deep.