© J Sainsbury plc 2020
Photograph: Maja Smend
Brussels sprouts with almonds and chorizo
Sarah Randell's Brussels sprouts with almonds and chorizo from Sainsbury's magazine will turn everyone's sprout misconceptions around
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Ready in 25 minutes
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Cooking time 10 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 50 g blanched almonds
- 500 g Brussels sprouts, trimmed
- 150 g diced cooking chorizo
- 1 clove garlic, finely chopped
- 1 tbsp finely chopped parsley
- 1 squeeze of lemon juice
- 2 tsp chilli oil (optional), or more to taste
Method
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1
Preheat the oven to 180C, 160C fan, gas 4. Tip the almonds into a shallow tin and toast them in the oven for about 8 minutes or until golden; cool.
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2
Cook the sprouts in boiling salted water for 6 minutes or until just tender, drain in a colander and cool the Brussels sprouts in cold running water. Slice the almonds and the sprouts.
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3
Fry the chorizo in its own fat for 3-4 minutes in a deep-sided frying pan till crisp. Add the garlic and fry for a further minute or so. Next, add the sliced sprouts and toss with the other ingredients over a highish heat.
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4
Mix in the almonds, parsley, and add a squeeze of lemon juice and seasoning to taste. Drizzle with chilli oil to serve.
Get ahead: you can toast the almonds and cook, cool and slice the sprouts an hour or so ahead
