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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!

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 266
  • Carbohydrates 4
  • Saturated Fat 9
  • Sugar 4
  • Protein 9
  • Fat 23
  • Fibre 4
  • Salt 0.7

Nutrition per serving

  • Calories 266
  • Carbohydrates 4
  • Saturated Fat 9
  • Sugar 4
  • Protein 9
  • Fat 23
  • Fibre 4
  • Salt 0.7

Ingredients

  • 800g trimmed Brussels sprouts
  • 100g butter
  • 100g peeled, chopped chorizo
  • 100g roughly chopped blanched almonds

Tip

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.

Method

  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.

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