Jolly Good Honey Chorizo Sprouts
Sharing Dish | with Toasted Almond Flakes
Ring in the festive season with recipes inspired by the flavours and merriment of the winter holidays. Whether you're a seasoned sprout chef or a once-a-year indulger, this side dish brings together salty and sweet for an undeniably delicious way to enjoy sprouts.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
300 grams
Brussels Sprouts
60 grams
Diced Chorizo
(Contains Milk)
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
15 grams
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Trim the Brussels sprouts and halve through the root.
b) Pop the sprouts onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
c) When the oven is hot, roast on the top shelf until browned and tender, 18-20 mins. Turn halfway through.
a) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
c) Add the honey and 2 tbsp water. Simmer until sticky, 1-2 mins, then remove from the heat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
a) When roasted, toss the sprouts into the chorizo pan and mix them together with the honey chorizo.
b) Transfer to a sharing bowl and finish with a sprinkle of toasted flaked almonds.
Enjoy!
