If you’re after a festive side that’s full of bold flavours and crisp textures, Jamie Oliver Brussel Sprouts Chorizo is a total game-changer. The smoky richness of chorizo, the earthy sweetness of chestnuts, and a touch of tangy sherry vinegar transform humble sprouts into something truly special. I made this on a Sunday roast day, and let’s just say it was the first bowl to be scraped clean!
(inspired by Jamie Oliver)

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 Jamie Oliver Brussel Sprouts Chorizo

Prep the Sprouts:

Start by preheating your oven to 180°C / 350°F / gas 4. Give your Brussels sprouts a good rinse and trim off the woody stems. Peel away any sad-looking outer leaves and get a big pan of salted water bubbling on the hob.

Boil the Sprouts:

Once boiling, toss in the sprouts and let them cook for about 8 minutes. This softens the centers and makes sure they roast perfectly later without going too dark. Drain them well and set aside.

Fry the Chorizo:

In a large roasting tray that can go straight on the hob, heat a tablespoon of olive oil over medium heat. Squeeze the raw chorizo out of its casing and crumble it into the pan. Let it sizzle for about 6 minutes, stirring now and then, until the fat renders out and the oil turns a deep red.

Add Chestnuts and Rosemary:

Crumble the chestnuts straight into the tray—no need to chop! Strip the rosemary leaves off their stems and sprinkle them in too. Stir everything together so the chorizo oil coats all those delicious bits.

Combine and Squash:

Now bring in your cooked Brussels sprouts. Drizzle over the sherry vinegar, give everything a toss, and grab a potato masher. Gently press down on the sprouts—this gives more surface area to get all golden and flavour-packed in the oven.

Roast Until Crisp:

Pop the tray in the oven for about 25 minutes. You’ll know it’s ready when the sprouts have those irresistibly crisp, golden edges and everything smells incredible. Give it a taste and season with a bit of sea salt if needed.

Serve:

Serve it hot straight from the tray, preferably with some crusty bread or as a standout side for roast dinners, Christmas, or anytime you want sprouts to be exciting!

Why I Love This Recipe

I first made this Jamie Oliver Brussel Sprouts Chorizo dish for a mid-December family lunch, thinking it’d be a nice little side—but it honestly stole the show. The combo of crispy edges, smoky chorizo, and sweet chestnuts is just so clever. It’s hearty, satisfying, and far from boring. Even the “sprout haters” went back for seconds!

Recipe Tips

Don’t skip the boiling step – It makes the final texture just right: tender inside, crisp outside.
Swap chorizo for bacon or pancetta – Still smoky and delicious if that’s what you’ve got.
Use a potato masher gently – Don’t mash to a pulp, just flatten to open them up for flavour.
Watch for golden edges – The last 5 minutes in the oven are when the magic happens.
Add a splash of lemon or chili flakes – If you like things zingy or with a bit more heat.

How To Store This Jamie Oliver Brussel Sprouts Chorizo

In the Fridge:

Store in an airtight container for up to 3 days. It actually gets even tastier as the flavours mingle!

In the Freezer:

Cool completely and pack into a freezer-safe container. It’ll keep for up to 1 month. Defrost in the fridge overnight before reheating.

Reheating:

Heat a little oil in a pan and sauté for 5–7 minutes over medium heat until hot and crispy again. You can also reheat in the oven at 180°C / 350°F for about 10–15 minutes.

Nutrition Facts (per serving)

Calories: 182
Carbs: 14.2g
Protein: 9.4g
Fat: 10.1g
Sugar: 5.7g
Fibre: 1.2g
Sodium: Moderate (depending on your chorizo and chestnuts)

Let’s Answer a Few Questions! (FAQs)

Can I use frozen Brussels sprouts?
Totally! Just make sure to defrost and pat them dry before boiling, so they don’t get soggy.

What kind of chorizo works best?
Go for raw, soft chorizo that you can crumble. It releases loads of flavour and oil.

Can I make this vegetarian?
Yes—swap the chorizo for smoked paprika, chopped sun-dried tomatoes, or plant-based sausage.

Do the chestnuts have to be vacuum-packed?
It’s easiest that way, but you can roast and peel your own if you’ve got time!

Is this dish spicy?
It has a gentle warmth from the chorizo, but nothing overwhelming. Want more heat? Add chili flakes.

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