Recipes

Jamie Oliver's Christmas Cookbook: Squashed Brussels Roasted with Chorizo & Chestnuts

Brussels sprouts cooked up with chorizo makes for a winning combo.

Brussels sprouts cooked up with chorizo makes for a winning combo

"Love ‘em, or hate ‘em, I reckon this is the tastiest way to give your brussels sprouts a bit of a twist for Christmas." - Jamie Oliver

Squashed Brussels Roasted with Chorizo & Chestnuts

By Jamie Oliver

Ingredients

  • 1 kg brussels sprouts
  • 150 g raw quality chorizo
  • Olive oil
  • 100 g vac-packed chestnuts
  • 2 sprigs of fresh rosemary
  • 1 tbsp sherry vinegar

Preparation

Preheat the oven to 180°C/350°F/gas 4.

Wash and trim the Brussels sprouts, clicking off any tatty outer leaves.

Cook for 8 minutes in a pan of boiling salted water, then drain well.

Squeeze the 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 the vac-packed chestnuts, strip in the rosemary leaves and shake about.

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.

Roast for 25 minutes, or until starting to colour. Season to perfection, bang out and serve.

Yield: Makes 6 to 8 servings as a side


This recipe originally appeared in Jamie Oliver’s Christmas Cookbook © 2016 Jamie Oliver. Visit jamieoliver.com or follow him at @jamieoliver. Photography by David Loftus Copyright © 2016.

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