Squashed Brussels Roasted with Chorizo and Chestnuts
Mix up your Brussels sprout side with this tasty recipe from Jamie Oliver's Christmas Cookbook. Served with smoky chorizo and nutty chestnuts, this side is the perfect combination of traditional and delicious.
From the book
Jamie Oliver’s Christmas Cookbook
Jamie Oliver's classic recipes for Christmas
All the recipes you'll need, from basics and starters to party food and edible gifts
Indulgent crowd-pleasers with Jamie's signature twists
Introduction
Jamie Oliver’s Squashed Brussels Roasted with Chorizo & Chestnuts recipe from his book, Jamie Oliver’s Christmas Cookbook.
Ingredients
| 1kg | of Brussels sprouts |
| 150g | raw higher-welfare chorizo |
| 1 tbsp | olive oil |
| 100g | vac-packed chestnuts |
| 2 sprigs | of fresh rosemary |
| 1 tbsp | sherry vinegar |
Method
Preheat the oven to 180°C/350°F/gas 4. Wash and trim 1kg of Brussels sprouts, clicking off any tatty outer leaves. Cook for 8 minutes in a pan of boiling salted water, then drain well. Squeeze 150g of raw higher-welfare chorizo out of its skin, crumbling it into a roasting tray with 1 tablespoon of olive oil. On the hob, fry over a medium heat for 6 minutes, until you have ruby oil, then crumble in 100g of vac-packed chestnuts, strip in the leaves from 2 sprigs of fresh rosemary and shake about. Tip in the sprouts and toss in 1 tablespoon of sherry vinegar. Squash and flatten the sprouts with a potato masher so they suck up more flavour. Roast for 25 minutes, or until starting to colour. Season to perfection, bang out and serve.
182 kcals, 10.1g fat (3g saturated), 9.4g protein, 14.2g carbs, 5.7g sugar, 1g salt, 1.2g fibre.
