For ➏olive oil
200 g chorizo
6 cloves garlic
1 tbs sherry vinegar
800 g Brussels sprouts
sea salt
Cut the Brussels sprouts in half and place them into a pan of salted boiling water for 1-2 minutes to soften. After 1-2 m drain the sprouts and refresh them by running them under cold water. Put to the side.
Take a sharp knife and run it down the length of the chorizo gently so as to just cut the skin. Peel back the skin until it is all removed. Cut the chorizo into thin slices on an angle to get a large surface area, this will help the chorizo to crisp up when frying. Place about 2 ts of olive oil into a large frying pan on a low to medium heat and add the chorizo slices.
Take 6 cloves of garlic and using the flat of your knife crush them slightly. Keep moving your chorizo around in the pan to ensure the pieces get cooked evenly. Add your garlic cloves to the pan and toss all the ingredients together. Leave to cook until the garlic becomes crispy. Add the sherry vinegar into the pan followed by the Brussels sprouts. Give your ingredients a good mix in the pan to ensure everything gets well combined. Lastly season with a pinch of sea salt and then leave to cook for a few m moving the ingredients around the whole time.
Once your sprouts are beginning to get cooked remove the pan from the heat and place the ingredients into a baking dish. Place the dish in the oven for 15 m until the sprouts are just cooked through but still have a bit of crunch.
Serve.
Take a sharp knife and run it down the length of the chorizo gently so as to just cut the skin. Peel back the skin until it is all removed. Cut the chorizo into thin slices on an angle to get a large surface area, this will help the chorizo to crisp up when frying. Place about 2 ts of olive oil into a large frying pan on a low to medium heat and add the chorizo slices.
Take 6 cloves of garlic and using the flat of your knife crush them slightly. Keep moving your chorizo around in the pan to ensure the pieces get cooked evenly. Add your garlic cloves to the pan and toss all the ingredients together. Leave to cook until the garlic becomes crispy. Add the sherry vinegar into the pan followed by the Brussels sprouts. Give your ingredients a good mix in the pan to ensure everything gets well combined. Lastly season with a pinch of sea salt and then leave to cook for a few m moving the ingredients around the whole time.
Once your sprouts are beginning to get cooked remove the pan from the heat and place the ingredients into a baking dish. Place the dish in the oven for 15 m until the sprouts are just cooked through but still have a bit of crunch.
Serve.
Read the Asian inspired roasted Brussels sprouts recipe.
Read the tip on cooking sprouts.
