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Chorizo & almond Brussels

Chorizo & almond Brussels

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Love them or hate them?! We've breathed new life into this polarising Christmas side dish with spicy sausage and whole nuts - sure to be a new favourite!

Nutrition: per serving
NutrientUnit
kcal266
fat23g
saturates9g
carbs4g
sugars4g
fibre4g
protein9g
salt0.7g
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Ingredients

Method

  • STEP 1

    Bring a large pan of salted water to the boil. Cook the Brussels sprouts for 2 mins, then drain and leave to steam-dry. Meanwhile, put the butter and chorizo in a large frying pan over a medium heat for 5 mins until the butter caramelises and smells nutty, and the chorizo begins to brown. Tip in the sprouts and fry for 5-6 mins over a high heat until they’re tender, starting to crisp and are coated in the browned butter. Once the sprouts are cooked, toss in the blanched almonds.

RECIPE TIPS
TWISTS: SAGE & LEMON

Follow the recipe above, adding 1 small pack sage leaves to the butter once it begins to brown. When the leaves start to crisp, add the sprouts. Finish with the zest and juice 1 lemon.

TWISTS: SOY & HONEY

Mix 3 tbsp soy with 1 tbsp honey and a generous pinch of chilli flakes in a small bowl. Cook the sprouts following the recipe above, stirring in the soy mixture a few mins before they finish cooking.

Goes well with

Recipe from Good Food magazine, November 2016

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