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