Roast Sprouts, Chorizo & Hazelnuts | Gill Meller

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: pork sausage

Turkey chorizo is lower in fat, while pork sausage is often less expensive.

hazelnuts

🥗Healthier: almonds

💰Cheaper: sunflower seeds

Almonds provide similar crunch with fewer calories, while sunflower seeds are more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast offers a cheesy flavor with fewer calories, while grana padano is a cost-effective cheese alternative.

Trim the ends of the brussels sprouts and snap them off the stem.

Remove the tough outer leaves and chop the sprouts in half.

Place the halved brussels sprouts on a baking tray.

Peel the skin off the chorizo and cut it into sprout-sized pieces.

Dot the chorizo pieces around the brussels sprouts on the tray.

Strip the leaves off fresh thyme and scatter them over the sprouts and chorizo.

Slice garlic into big pieces and add them to the tray.

Season with a good twist of black pepper.

Drizzle with extra virgin olive oil and a little lemon juice.

Sprinkle lightly skinned hazelnuts over the mixture.

Preheat the oven to 200°C (about 400°F).

Roast the mixture in the oven for 20-25 minutes until the sprouts are golden and tender.

Finish with fresh fennel tops and a final squeeze of lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens