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Squashed Brussels sprouts
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Squashed Brussels

Roasted with chorizo & chestnuts

Squashed Brussels sprouts
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20 mins
Not Too Tricky

serves 6

nutrition per serving

1
8
2

Calories

1
0
.
1
g

Fat

3
g

Saturates

5
.
7
g

Sugars

1
g

Salt

9
.
4
g

Protein

1
4
.
2
g

Carbs

1
.
2
g

Fibre

of an adult’s reference intake


Recipe From

Jamie Oliver's Christmas Cookbook

Jamie Oliver's Christmas Cookbook

By Jamie Oliver

Ingredients

1kg Brussels sprouts

150g raw quality chorizo

olive oil

100g vac-packed chestnuts

2 sprigs of fresh rosemary

1 tablespoon sherry vinegar

Method

Squashed Brussels sprouts are a thing of beauty – cooked up with chorizo, it's a winning combo.

  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.

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