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Pan-fried sprouts & crunchy chorizo crumbs

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

Pan-fried sprouts & crunchy chorizo crumbs

Name: Pan-fried sprouts & crunchy chorizo crumbs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
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

Good Food team

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Serves 6

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.2 out of 5.7 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal178
fat12g
saturates5g
carbs7g
sugars3g
fibre5g
protein8g
salt0.8g

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 brussels 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.

Recipe from Good Food magazine, Christmas 2020

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A star rating of 4.2 out of 5.7 ratings

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