Crispy Roasted Brussels Sprouts with smoky chorizo and chestnuts. A delicious vegetable side dish for Christmas and roast dinners.
Par-boiled first to ensure they are tender on the inside, the sprouts are then oven-roasted for an amazing crispy golden outside! You might also like my cheesy Brussels sprouts gratin!
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The smoky chorizo and nutty chestnuts complement the sprouts perfectly, making it impossible to resist eating them straight from the roasting pan.
You'll never have to suffer through bland, mushy boiled Brussels Sprouts again!
👩🍳 Love sprouts? Try my crispy air fryer Brussels Sprouts with pomegranate and chestnuts!
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✔️ Why you'll love this recipe!
- Tender on the inside, crispy and golden on the outside.
- Only 4 ingredients.
- Delicious caramelized sweet flavour with no bitter aftertaste.
- An easy vegetable side dish for Christmas or Thanksgiving.
- Easily customisable.
🛒 Ingredients
Brussels Sprouts - I prefer to use small bright green Brussels Sprouts as they are sweeter and more tender than their larger counterparts. If you have large sprouts, it's best to cut them in half.
Chorizo - cured chorizo sausage gives the sprouts a delicious smoky flavour.
Chestnuts - vacuum-packed chestnuts give the dish a nutty flavour and added texture.
Olive Oil - a small amount for roasting.
🔪 How to roast Brussels Sprouts to crispy perfection
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Bring a pan of salted water to the boil and parboil the prepared sprouts for 3 minutes (set a timer from when they entered the boiling water). Drain and steam dry.
💡Pro Tip - preparing sprouts: Cut off the tough stem and remove any loose leaves. Leave smaller sprouts whole, and halve larger sprouts with a sharp knife.
Two: Toss the Brussels sprouts with the chopped chorizo, chestnuts, and olive oil. Season and place in a baking tin.
Three: Roast the sprouts in a preheated oven for 20 minutes until the insides are tender and the outsides are golden and crispy. Shake halfway through cooking.
Top Tips
- Try to ensure the Brussels sprouts are in one layer in the baking tin to ensure they roast evenly and are crispy all over.
- Make sure your sprouts have steam dried fully after parboiling, to guarantee your roasted sprouts are crispy and caramelized (not soggy and steamed).
- Leave small sprouts whole and half any large sprouts for even cooking.
- If you're using small whole sprouts you can skip the parboiling step, especially if you don't mind them having an al-dente bite to them.
🍴 Serving suggestions
Roasted Brussels Sprouts are a delicious vegetable side dish, and we always have them for Christmas lunch, with roast turkey and beef, polenta roast potatoes, garlic sweet potato mash, slow cooker red cabbage, cauliflower cheese, honey roast parsnips and carrots, bread sauce, devils on horseback, and sausagemeat stuffing!
They're also great with creme fraiche chicken, slow cooker pork chops, or easy sausage casserole for an easy midweek meal.
Don't forget to check out my pan fried Brussels sprouts too.
📖 Variations
- Add 1 crushed garlic clove and 2 tablespoons of grated Parmesan to the roasting pan for even more flavour.
- Swap the chorizo for bacon.
- Drizzle over 1 tablespoon of balsamic vinegar and half a tablespoon of honey 5 minutes before the end of cooking.
- Make them vegetarian-friendly and leave out the chorizo.
🥡 Storage
Store - Place the roasted Brussels Sprouts in an airtight container and store them in the fridge for up to 3 days.
Reheat - Reheat in the oven for 5 minutes to retain their crispiness, or microwave until piping hot.
Freeze - Cooked sprouts can become soggy if frozen, I don’t recommend freezing roasted Brussels sprouts.
💡 Pro Tip - make-ahead: I recommend preparing and parboiling the sprouts in advance (do this up to 24 hours ahead and store in the fridge), and then serve straight from the oven once roasted.
❓ FAQs
Brussels sprouts are packed with nutrients! Notably, they contain high levels of vitamin C, fibre, and kaempferol.
I don't recommend roasting Brussels Sprouts without oil as they are likely to burn. You don't have to use olive oil, any type of oil that is suitable for cooking can be used.
I don't recommend roasting them together as they have differing cooking times. Potatoes take much longer to cook than sprouts.
😋More easy side dishes
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Recipe
Roasted Brussels Sprouts with Chorizo & Chestnuts
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
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Equipment
- Chopping Board
- Knife
- Saucepan
Ingredients
- 500 g Brussels Sprouts leave small ones whole and halve large ones
- 100 g Chorizo chopped
- 150 g Chestnuts vacuum packed
- 1 teaspoon Olive Oil
Instructions
- Preheat the oven to 220°c (200f/ Gas 7/ 425F)
- Bring a pan of salted water to the boil and parboil the prepared sprouts for 3 minutes (set a timer from when they entered the boiling water). Drain and steam dry.
- Toss the Brussels sprouts with the chopped chorizo, chestnuts, and olive oil. Season and place in a baking tin.
- Roast the sprouts in a preheated oven for 20 minutes until the insides are tender and the outsides are golden and crispy. Shake halfway through cooking.
Dannii
I love roasting brussels sprouts, they get so perfectly crispy. The addition of chorizo sounds amazing.
Jenny
Parboiling the sprouts is such a good idea and my kids finally like my roasted Brussels Sprouts! The texture is perfect. I tried the parmesan and garlic and will try chestnuts for the holidays.
sue
I thought I'd had Brussels sprouts every way possible, but this is a new one for me, and I can't wait to give them a try!
Matt Ivan
Brussel sprouts with pork is the only way I’ll eat them. Usually I add bacon, but it’s amazing with chorizo. Thanks for the idea!
Michelle
The chorizo adds so much ch unique flavor to these!