Brussels Sprouts With Chorizo And Rosemary

Christmas dinner just wouldn’t be the same without sprouts, and these brussels sprouts with chorizo and rosemary are deliciously different with the warmth and spiciness of the Spanish chorizo and earthiness of rosemary.

Love them or hate them Brussels sprouts are just as much part of Christmas as turkey and cranberry sauce. How many jokes have we heard about putting the sprouts on in October so they are suitably soggy in time for Christmas?

Soggy sprouts are hell but my brussels sprouts with chorizo are crispy, spicy and just packed with flavour.

I love serving up sprouts with other flavours like blue cheese, pancetta or hazelnuts. They are a veggie that can take a lift from other flavours which help to bring out their natural nutty sweetness.

This recipe for Brussels Sprouts with Chorizo makes a nice warming spicy addition to your festive feast.

Brussels sprouts

These gorgeous little balls of green goodness are part of the cruciferous family and of course, originally came from Belgium and started to spread throughout Europe and then the USA during WW1.

Their season here in the UK is between October and March. Christmas falling nicely in the middle means they are the perfect festive veggie.

Sprouts are good for you

Sprouts are incredibly good for you with a very low GI and only about 56 calories per 156g. They are packed with vitamins K, C, B, folate, manganese, fiber, copper and potassium to mention just some of the goodies that will boost your energy and keep you healthy from top to toe.

Ingredients for brussels sprouts with chorizo

• 2 tbsp olive oil
• 140g pack of diced chorizo
• 500g Brussels sprouts ends cut off and halved
• 1 small onion diced
• 2 cloves garlic minced
• 1 tbsp chopped fresh rosemary
• 1.2 small fresh red chilli chopped
• 1 tbsp white wine vinegar
• 1 tbsp clear honey
• freshly ground black pepper and a little salt

Method;

• Heat half the oil in a large frying pan and quickly saute the chorizo for about 2 minutes, use slotted spoon to remove chorizo and set aside for later
• Add remaining oil to the pan and toss in the sprouts including all leaves that have fallen off
• Saute for approximately 10 minutes till gnarly and browned
• Add the onion and cook for 2 minutes then add the garlic, rosemary and chilli and cook for 1 minute
• Add the honey, white wine vinegar and seasoning (go easy on salt as chorizo is salty already) and return chorizo to the pan and cook for 1 more minute then serve.

Remember to fry up all those little leaves that come off the Brussels sprouts when you chop them in half. These crisp up beautifully and actually pop and jump about in the hot pan when you start to cook them.

How to serve brussels sprouts with chorizo

Don’t just think of these sprouts in terms of merely dancing with the turkey, they are also great served alongside baked ham, gammon, pork, lamb or beef. Any roast will appreciate the addition of these delicious brussels sprouts with chorizo and rosemary.

These sprouts are great served up with simple fried eggs too. In fact, it’s a great way to use up any leftovers.

So that’s how I’ll be vegging up my Christmas dinner this year with my Brussels sprouts with chorizo. How do you serve your sprouts?

Looking for more festive feasting ideas? Then check these out before you go;

Whisky glazed Vichy style carrots

Greek-style fried beetroot with breadcrumbs

Turkey curry and some great recipes for your turkey leftovers

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.