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How To Cook Roasted Brussels Sprouts With Chorizo

How To Cook Roasted Brussels Sprouts With Chorizo

Give your boring Brussel sprouts a delicious makeover this Christmas by roasting them with beautiful slices of chorizo. In this easy-to-follow tutorial cook Richard Harris shows you the secrets on how to give your sprouts a tasty edge.


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200° c  -  390° f


  • olive oil
  • 200 g chorizo
  • 6 cloves of garlic
  • 1 tbsp sherry vinegar
  • 800 g Brussels sprouts
  • sea salt

Step 1: Prepare The Sprouts

Cut your Brussels sprouts in half and place them into a pan of salted boiling water for 1-2 minutes to soften. After 1-2 minutes drain the sprouts and refresh them by running them under cold water. Put to the side.

Step 2: Prepare The Chorizo

Take a sharp knife and run it down the length of your chorizo gently so as to just cut the skin. Peel back the skin until it is all removed. Cut the chorizo into thin slices on an angle to get a large surface area, this will help the chorizo to crisp up when frying. Place about 2 tsp of olive oil into a large frying pan on a low to medium heat and add the chorizo slices.

Step 3: Fry The Ingredients

Take your 6 cloves of garlic and using the flat of your knife crush them slightly. Keep moving your chorizo around in the pan to ensure the pieces get cooked evenly. Add your garlic cloves to the pan and toss all the ingredients together. Leave to cook until the garlic becomes crispy. Add the sherry vinegar into the pan followed by the Brussels sprouts. Give your ingredients a good mix in the pan to ensure everything gets well combined. Lastly season with a pinch of sea salt and then leave to cook for a few minutes moving the ingredients around the whole time.

Step 4: Roast The Ingredients

Once your sprouts are beginning to get cooked remove the pan from the heat and place the ingredients into a baking dish. Place the dish in the oven for 15 minutes until the sprouts are just cooked through but still have a bit of crunch. Serve.