Brussels sprouts with almonds and chorizo
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Maja Smend
Brussels sprouts with almonds and chorizo
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
239Kcal
Fat
17gr
Saturates
4.5gr
Carbs
70gr
Sugars
5gr
Fibre
7gr
Protein
14gr
Salt
0.6gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 50g blanched almonds
- 500g Brussels sprouts, trimmed
- 1 x 150g pack diced cooking chorizo
- 1 clove garlic, finely chopped
- 1 tbsp finely chopped parsley
- Squeeze of lemon juice
- drizzle of chilli oil
Step by step
Get ahead
You can toast the almonds and cook, cool and slice the sprouts an hour or so ahead
- Pre-heat the oven to 180C, 160C fan, gas 4. Tip the almonds into a shallow tin and toast them in the oven for about 8 minutes or until golden, cool.
- Cook the sprouts in boiling salted water for 6 minutes or until just tender, drain in a colander and cool the Brussels sprouts in cold running water. Slice the almonds and the sprouts.
- Fry the chorizo in its own fat for 3-4 minutes in a deep-sided frying pan till crispy. Add the garlic and fry for a further minute or so. Next, add the sliced sprouts and toss with the other ingredients over a highish heat.
- Mix in the almonds, parsley and add a squeeze of lemon juice and seasoning to taste. Drizzle with chilli oil to serve.
