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A frying pan serving pan-fried sprouts and crunchy chorizo crumbs

Pan-fried sprouts & crunchy chorizo crumbs

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A star rating of 4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Spruce up your Brussels sprouts for the Christmas dinner table by adding crunchy chorizo breadcrumbs. It makes a flavourful side dish in a festive feast

Nutrition: Per serving
NutrientUnit
kcal178
fat12g
saturates5g
carbs7g
sugars3g
fibre5g
protein8g
salt0.8g
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Ingredients

  • 50g day-old white bread, crusts cut off (country bread or sourdough works well)
  • 100g cooking chorizo, skin removed, chopped into large chunks
  • 1 tbsp sunflower oil
  • 25g butter
  • 500g Brussels sprouts, trimmed and quartered

Method

  • STEP 1

    Tip the bread into a food processor and pulse into crumbs. Add the chorizo and pulse again to combine. Heat a little of the oil in a large frying pan, and cook the chorizo crumbs gently for 20 mins, drizzling with more oil if the pan becomes dry, until the chorizo has released its fat and becomes crisp and the crumbs are toasted. Scoop out onto a plate. Will keep in an airtight container at room temperature for up to a day.

  • STEP 2

    Heat the butter in the frying pan until foaming, then cook the sprouts gently for 15 mins, turning occasionally until golden and slightly charred. Toss in the crumbs and cook for a minute to heat through, then serve.

Goes well with

Recipe from Good Food magazine, Christmas 2020

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Overall rating

A star rating of 4 out of 5.3 ratings
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