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


  • 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


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 or follow him at @jamieoliver. Photography by David Loftus Copyright © 2016.


To encourage thoughtful and respectful conversations, first and last names will appear with each submission to CBC/Radio-Canada's online communities (except in children and youth-oriented communities). Pseudonyms will no longer be permitted.

By submitting a comment, you accept that CBC has the right to reproduce and publish that comment in whole or in part, in any manner CBC chooses. Please note that CBC does not endorse the opinions expressed in comments. Comments on this story are moderated according to our Submission Guidelines. Comments are welcome while open. We reserve the right to close comments at any time.

Become a CBC Member

Join the conversation  Create account

Already have an account?