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Chorizo & almond brussels

Chorizo & almond Brussels

Chorizo & almond brussels

Name: Chorizo & almond brussels
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Ingredients: 800g brussels sprouts trimmed; 100g butter; 100g chorizo peeled and chopped; 100g blanched almonds roughly chopped

Sophie Godwin – Cookery writer

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Serves 8

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 5 out of 5.2 ratingsRate

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Ingredients

Nutrition

Units:

MetricUS

800g brussels sprouts

trimmed
100g butter
100g chorizo

peeled and chopped
100g blanched almonds

roughly chopped

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Nutrition: per serving

kcal266
fat23g
saturates9g
carbs4g
sugars4g
fibre4g
protein9g
salt0.7g

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 brussels 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.

Recipe from Good Food magazine, November 2016

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A star rating of 5 out of 5.2 ratings

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