Nothing says Christmas like sprouts! Love them or hate them, these little green bites divide the nation like Marmite. If you sit in the LOVE corner like me then I hope you’ll rate this recipe for roasted sprouts, chorizo with a chestnut and lemon crumb. It packs in all the flavours of this traditional family favourite but with my fresh twist. The chorizo melts together with the crispy olive oil roasted sprouts for a tastebud explosion. The lemon zests adds freshness to cut through the rich chorizo. I hope you like it as much as I do.
Did you know that just one cup of brussels sprouts delivers 16% of your recommended daily fibre intake, meaning they help look after your gut health? Something we all need through the festivities. A healthy gut is a happy you after all!
Serves 2 – 3
- 500g baby sprouts
- 4 inches of preservative free chorizo
- 90g chestnuts (vacuum packed)
- Zest of 1 lemon
- 2 tablespoons of olive oil
- Pinch of Pink Himalayan or sea salt
Preheat the oven to 190C (fan assisted.)
Remove the stalks and outer leaves from the sprouts. Boil a pan of water on the hob. Add the sprouts and cook for 7 minutes. Drain the water and tip the sprouts onto a baking tray.
Meanwhile, dice the chorizo into small cubes. If using precook chorizo, fry in a pan for about 2 minutes to release the oil. If using raw chorizo, sauté for around 6 minutes.
Place the chestnuts in a food processor and pulse (using the S blade) for a few seconds until you have a chunky crumb.
Using a fine grater, zest the lemon.
Add the cooked chorizo, half the chestnuts, lemon zest, olive oil and a pinch of salt to the sprouts and mix well. Roast in the oven for 20 minutes until all the flavours have melted together and the sprouts are slightly crispy.
Place in a serving dish and top with the remaining chestnut crumb and a little lemon zest.
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