Sprouts with chorizo and almonds
sprouts with chorizo and almonds

Sprouts with chorizo and almonds

Total time: 30 minutes
Servings: 6
sprouts with chorizo and almonds

Let’s face it, the small miniature cabbages we call sprouts are the cause of many a festive menu dilemma. Fortunately, this recipe saves us from past traumas with pan-fried sprouts complemented with chorizo and toasted almonds.

The classic sprout of my youth, large, green, overcooked and smelling vaguely of rotten eggs with a consistency of mush is enough to bring tears to the eyes of any child forced to eat one.

People go to great lengths to make sprouts palatable instead of the soggy specimens of the past. Iceland Frozen Foods are even selling Marmite flavoured ones!

marmite flavoured sprouts
Why would you?

Why do we have this love/hate relationship sprouts?

Tried and tested on my family for years, with this recipe the humble sprout is now enjoyed, even by the grandchildren!

sprouts with chorizo and almonds

Sprouts with chorizo and almonds

Finely sliced sprouts with chopped chorizo and toasted almonds
No ratings yet
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: 🇬🇧 British
Keyword: almonds, chorizo, sprouts
Difficulty: Harder
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 147kcal
Author: Richard

Ingredients

  • 500 g Brussels sprouts halved and finely sliced
  • 75 g Cooking Chorizo chopped
  • 50 g Flaked almonds
  • 2 cloves Garlic finely chopped
  • 1 tbsp Toasted sesame oil
  • 2 tbsp Rape seed oil
  • Sea salt
  • Freshly ground black pepper

Instructions

  • Add 1 tbsp of the rapeseed oil to a frying or saute pan and add the chopped chorizo. Fry gently to release the oils until it starts to crisp up. Remove the chorizo with a slotted spoon and set aside.
  • Add the flaked almonds to the flavoured oil and fry gently until they are coloured. Remove the almonds with a slotted spoon and set aside with the chorizo.
  • Add the sliced sprouts to the flavoured oil and fry over a medium heat, stirring regularly, until they start to soften, about 5 mins. Sprinkle with a little salt and drizzle over some additional rapeseed oil during cooking as it gets absorbed.
  • When the sprouts start to brown at the edges, drizzle over the toasted sesame oil continuing to stir regularly for a further 5 mins.
  • Return the cooked almonds and chorizo to the pan and mix well.
  • Season with salt and pepper to taste.

Nutrition

Calories: 147kcal | Carbohydrates: 10g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Fiber: 4g | Sugar: 2g

You may also like one of my other recipes …

1
caramelised red onions
Caramelised Red Onions
Soft, richly flavoured, red onions cooked slowly to caramelise their natural sugars.
Check out this recipe
2
roast potatoes
Golden roast potatoes
Crispy golden roasted potatoes with soft fluffy insides.
Check out this recipe

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*