Squashed Brussels

Roasted with chorizo & chestnuts

Squashed Brussels

Squashed Brussels

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
recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver
Tap For Method

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
Tap For Method
recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver
Tap For Ingredients

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.
recipe adapted from

Jamie Oliver's Christmas Cookbook

By Jamie Oliver