Jamie Oliver

Squashed Brussels

Roasted with chorizo & chestnuts

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.

Tip

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