Brussel Sprouts with Chorizo Recipe
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
6 mins
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Total Time
16 mins
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Servings
4
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Calories
191 kcal
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Course
Side Dish
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Cuisine
Australian
Brussel Sprouts with Chorizo Recipe
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It wouldn't be a holiday table without a side of Brussel Sprouts! And these Brussel Sprouts with Chorizo are an excellent addition. Instead of roasted brussels this year, free up some oven space this Christmas with this sauteed side dish! Plus, you can prepare it in advance, making it an easy side option. With just a few ingredients, you can have a healthy and delicious side dish that is bright and beautiful and will please all the Brussel Sprout lovers at your Thanksgiving or Christmas table!
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Ingredients
- 3 ½ cups Brussels sprouts - see note 1
- 1 tablespoon olive oil
- 1 cup chorizo see note 2, chopped
- ¼ cup almonds slivered
- 1 lemon
- salt
- black pepper
Instructions
- Trim the ends from 1lb of Brussel sprouts, then cook in boiling salted water for 10 minutes until tender or cooked to your liking.
- Place the sprouts into iced water to stop the cooking. (See note 3&4)
- Drain the sprouts well.
- Pour 1 tablespoon of olive oil into a large deep-sided skillet or frying pan over medium-low heat.
- Fry 1 cup of chopped chorizo for 4-5 minutes until crispy. (see note 4)
- Add the drained sprouts to the pan and cook gently until the spouts are coated in the chorizo oil and have warmed back through. You can turn the heat up at the end and get some color on your sprouts if you like the crispy edges (I do, but the family don't!)
- Add ¼ cup of slivered almonds.
- To serve, transfer the sprouts to a serving dish and sprinkle over 1 teaspoon of lemon zest and a spritz of lemon juice.
- Check the seasoning and serve.
Notes
- Try and pick smaller sprouts. They are sweeter and will cook quicker.
- I like to use the cured chorizo that comes in a hard sausage. You can find it in the fridge next to the sliced hams and salami.But feel free to use the soft ground sweet chorizo instead.
- You want to cool the sprouts down even if you are cooking the whole dish as this helps to keep the bright green color.
- Making ahead: Once cooled, store the sprouts in the refrigerator for 24 hours.Allow the chorizo to cool, then place it in an airtight container with all of the cooking oil. Store this in the refrigerator.When you are ready to serve: Reheat the chorizo and oil in a deep-sided skillet or frying pan. Add in the sprouts to the pan and cook over medium-low heat until the sprouts have warmed through.
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
11g
(4%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Cholesterol
18mg
(6%)
Sodium
358mg
(15%)
Potassium
384mg
(8%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
681IU
(14%)
Vitamin C
80mg
(89%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 358mg | 15% |
| Potassium | 384mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 681IU | 14% |
| Vitamin C | 80mg | 89% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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