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Squashed Brussels
Roasted with chorizo & chestnuts
Roasted with chorizo & chestnuts
Serves 6 to 8, as a side
Cooks In20 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 182 9%
Fat 10.1g 14%
Saturates 3g 15%
Sugars 5.7g 6%
Salt 1g 17%
Protein 9.4g 19%
Carbs 14.2g 5%
Fibre 1.2g -
Of an adult's reference intake
Ingredients
- 1 kg Brussels sprouts
- 150 g raw quality chorizo
- olive oil
- 100 g vac-packed chestnuts
- 2 sprigs of fresh rosemary
- 1 tablespoon sherry vinegar
recipe adapted from
Jamie Oliver's Christmas Cookbook
By Jamie Oliver
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Wash and trim the Brussels sprouts, clicking off any tatty outer leaves.
- Cook for 8 minutes in a pan of boiling salted water, then drain well.
- Squeeze the chorizo out of its skin, crumbling it into a roasting tray with 1 tablespoon of olive oil.
- On the hob, fry over a medium heat for 6 minutes, until you have ruby oil, then crumble in the vac-packed chestnuts, strip in the rosemary leaves and shake about.
- Tip in the sprouts and toss in the sherry vinegar. Squash and flatten the sprouts with a potato masher so they suck up more flavour.
- Roast for 25 minutes, or until starting to colour. Season to perfection, bang out and serve.
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