Roasted Brussels Sprouts with Chorizo & Chestnuts
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Brussels Sprouts (leave small ones whole and halve large ones)
- 100 g Chorizo (chopped)
- 150 g Chestnuts (vacuum packed)
- 1 tsp Olive Oil
Method
- Preheat the oven to 220ยฐc (200f/ Gas 7/ 425F)
- Bring a pan of salted water to the boil and parboil the prepared sprouts for 3 minutes (set a timer from when they entered the boiling water). Drain and steam dry.
- Toss the Brussels sprouts with the chopped chorizo, chestnuts, and olive oil. Season and place in a baking tin.
- Roast the sprouts in a preheated oven for 20 minutes until the insides are tender and the outsides are golden and crispy. Shake halfway through cooking.