Chorizo & almond Brussels
Contains pork – recipe is for non-Muslims only
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!
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Prep:5 mins
Cook:15 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 266
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fat 23g
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saturates 9g
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carbs 4g
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sugars 4g
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fibre 4g
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protein 9g
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salt 0.7g
Ingredients
- 800g trimmed Brussels sprouts
- 100g butter
- 100g peeled, chopped chorizo
- 100g roughly chopped blanched almonds
Tip
Twists: Sage & lemonFollow 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 & honeyMix 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.
Method
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.
