This easy Brussels sprouts chorizo recipe by Jamie Oliver is a quick and flavour-packed side dish perfect for any meal. Roasted with smoky chorizo, sweet chestnuts, and a splash of sherry vinegar, the sprouts turn golden and crispy. You can easily swap in bacon or pancetta for a twist using everyday ingredients.
Ingredients Needed
- 1 kg / 2.2 lbs Brussels sprouts
- 150 g / 5.3 oz raw quality chorizo (casing removed)
- 1 tbsp olive oil
- 100 g / 3.5 oz vacuum-packed chestnuts
- 2 sprigs fresh rosemary
- 1 tbsp sherry vinegar
- Sea salt, to taste
How To Make Brussel Sprouts Chorizo
- Preheat the oven: Preheat the oven to 180°C / 350°F / gas 4.
- Prep the Brussels sprouts: Wash and trim the sprouts, removing any damaged outer leaves.
- Boil the sprouts: Cook in a large pan of salted boiling water for 8 minutes. Drain well and set aside.
- Cook the chorizo: Squeeze the chorizo out of its casing and crumble into a roasting tray with 1 tablespoon of olive oil. Fry on the hob over medium heat for 6 minutes until the oil turns a deep red.
- Add chestnuts and rosemary: Crumble in the chestnuts and strip in the rosemary leaves. Stir well to coat in the chorizo oil.
- Combine and squash the sprouts: Add the cooked sprouts to the tray, drizzle with sherry vinegar, and toss everything together. Use a potato masher to gently squash and flatten the sprouts so they absorb more flavour.
- Roast until golden: Transfer to the oven and roast for 25 minutes, or until golden and slightly crisp on the edges.
- Season and serve: Taste and season with salt if needed. Serve hot as a side dish.
Recipe Tips
- Don’t skip boiling the sprouts: Boiling them first softens the centre so they roast perfectly without burning on the outside.
- Remove chorizo casing: Always take off the skin before cooking so the chorizo breaks apart easily and releases its oils.
- Mash the sprouts gently: Flattening helps them soak up all the flavour from the chorizo oil and roast evenly.
- Roast until golden edges appear: Keep an eye on the tray during the last 5 minutes—crispy edges mean more flavour and texture.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Brussels sprouts with chorizo and chestnuts cool to room temperature. Transfer to an airtight container and store in the fridge for up to 3 days.
- Freeze: Cool the dish completely, then place in a freezer-safe container. Freeze for up to 1 month. Thaw in the fridge overnight before reheating.
- Reheat: Add a little oil to a pan and reheat the sprouts over medium heat for about 5–7 minutes, stirring often until hot and slightly crisp.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 182
- Total Fat: 10.1g
- Saturated Fat: 3g
- Total Carbohydrates: 14.2g
- Dietary Fibre: 1.2g
- Sugars: 5.7g
- Protein: 9.4g
Try More Jamie Oliver Recipes:
- Jamie Oliver Balsamic Brussels Sprouts
- Jamie Oliver Brussel Sprouts Cottage Cheese
- Jamie Oliver Brussel Sprouts Chilli
- Jamie Oliver Mashed Potatoes And Brussel Sprouts
Jamie Oliver Brussel Sprouts Chorizo
Description
This easy Brussels sprouts chorizo recipe by Jamie Oliver is a quick and flavour-packed side dish perfect for any meal. Roasted with smoky chorizo, sweet chestnuts, and a splash of sherry vinegar, the sprouts turn golden and crispy. You can easily swap in bacon or pancetta for a twist using everyday ingredients.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C / 350°F / gas 4.
- Prep the Brussels sprouts: Wash and trim the sprouts, removing any damaged outer leaves.
- Boil the sprouts: Cook in a large pan of salted boiling water for 8 minutes. Drain well and set aside.
- Cook the chorizo: Squeeze the chorizo out of its casing and crumble into a roasting tray with 1 tablespoon of olive oil. Fry on the hob over medium heat for 6 minutes until the oil turns a deep red.
- Add chestnuts and rosemary: Crumble in the chestnuts and strip in the rosemary leaves. Stir well to coat in the chorizo oil.
- Combine and squash the sprouts: Add the cooked sprouts to the tray, drizzle with sherry vinegar, and toss everything together. Use a potato masher to gently squash and flatten the sprouts so they absorb more flavour.
- Roast until golden: Transfer to the oven and roast for 25 minutes, or until golden and slightly crisp on the edges.
- Season and serve: Taste and season with salt if needed. Serve hot as a side dish.
Notes
- Don’t skip boiling the sprouts: Boiling them first softens the centre so they roast perfectly without burning on the outside.
- Remove chorizo casing: Always take off the skin before cooking so the chorizo breaks apart easily and releases its oils.
- Mash the sprouts gently: Flattening helps them soak up all the flavour from the chorizo oil and roast evenly.
- Roast until golden edges appear: Keep an eye on the tray during the last 5 minutes—crispy edges mean more flavour and texture.
Jamie Oliver Brussel Sprouts Chorizo