How to make Brussel Sprouts with Chorizo

If you’re a bit bored with boiling your sprouts, try this delicious side dish which combines the nutty flavour of roasted Brussels with spicy Spanish chorizo. Here’s our recipe on how to make it.

INGREDIENTS

• Extra virgin olive oil

• 750g of fresh Brussels sprouts

• 225g chorizo (the short, plump ones available at deli counters or in net bags are ideal)

• 3 medium shallots or a medium onion

• 1 tspn fresh pimentón (use the non-spicy dulce kind)

• 4 cloves garlic

• Dry sherry

• 2 tbspns Sherry vinegar

• 2 tbspns Honey

METHOD

Preheat oven to 230 degrees.

Peel the skin off the chorizo, dice it and fry in olive oil until it starts to crisp – five minutes or so. Add finely chopped onion /shallot and cook until browned, adding chopped garlic towards the end. Add pimenton and a glug of sherry, and cook for another five minutes. Put to one side.

Trim the Brussels sprouts and halve them. Place flat side down on baking paper in a baking tray, brush with olive oil and season with salt. Place in oven and roast until sprouts are brown and almost charred – around 20 minutes. Put vinegar and honey in a jar and shake well to blend.

Combine sprouts and onion /chorizo mixture in a bowl. Drizzle with vinegar and honey and serve.