Roasted Brussels Sprouts with Chorizo & Chestnuts
Crispy roasted Brussels sprouts with smoky chorizo and chestnuts. A delicious vegetable side dish for Christmas, Thanksgiving, and even good old-fashioned roast dinners!
Servings 4
Calories 208kcal
Equipment
- Chopping Board
- Knife
- Saucepan
- Roasting Tin
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.
Notes
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.
- Roasted Brussels Sprouts with Parmesan and Garlic - add 1 crushed garlic clove and 2 tablespoons of grated Parmesan to the roasting pan for even more flavour.
- Roasted Brussels Sprouts with Bacon - swap the chorizo for bacon.
- Roasted Brussels Spouts with Balsamic and Honey - 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.
- Like spice? Add 1 teaspoon of chilli flakes, or red pepper flakes to the roasting tin.
- To Store: Place the roasted Brussels Sprouts in an airtight container and store in the fridge for up to 3 days.
- To Reheat: Rewarm in the oven for 5 minutes to retain their crispiness, or microwave until piping hot.
- To Freeze: Cooked sprouts can become soggy if frozen, I don’t recommend freezing roasted Brussels sprouts.
Nutrition Facts
Roasted Brussels Sprouts with Chorizo & Chestnuts
Amount per Serving
Calories
208
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
16
mg
5
%
Sodium
331
mg
14
%
Potassium
668
mg
19
%
Carbohydrates
28
g
9
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
9
g
18
%
Vitamin A
1042
IU
21
%
Vitamin C
121
mg
147
%
Calcium
60
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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