Traditional recipes

Squashed Brussels


Squashed Brussels

Roasted with chorizo & chestnuts

Roasted with chorizo & chestnuts

Serves 6 to 8, as a side

Cooks In20 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 182 9%

  • Fat 10.1g 14%

  • Saturates 3g 15%

  • Sugars 5.7g 6%

  • Salt 1g 17%

  • Protein 9.4g 19%

  • Carbs 14.2g 5%

  • Fibre 1.2g -

Of an adult's reference intake

Ingredients

  • 1 kg Brussels sprouts
  • 150 g raw quality chorizo
  • olive oil
  • 100 g vac-packed chestnuts
  • 2 sprigs of fresh rosemary
  • 1 tablespoon sherry vinegar

recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Wash and trim the Brussels sprouts, clicking off any tatty outer leaves.
  3. Cook for 8 minutes in a pan of boiling salted water, then drain well.
  4. Squeeze the chorizo out of its skin, crumbling it into a roasting tray with 1 tablespoon of olive oil.
  5. On the hob, fry over a medium heat for 6 minutes, until you have ruby oil, then crumble in the vac-packed chestnuts, strip in the rosemary leaves and shake about.
  6. Tip in the sprouts and toss in the sherry vinegar. Squash and flatten the sprouts with a potato masher so they suck up more flavour.
  7. Roast for 25 minutes, or until starting to colour. Season to perfection, bang out and serve.

Watch the video: Holiday Cook w. Me! 2 Brussels Sprouts Recipes + Sauce Options (October 2020).