Brussels Sprouts with Caramelised Chorizo
Don't like Brussel Sprouts? These Caramelised Chorizo, Cranberries and Bread Brussel Sprouts will change your mind.
Recipe - Greystones - Daly's
Brussels Sprouts with Caramelised Chorizo
Prep Time5 Minutes
Servings4
Cook Time15 Minutes
Ingredients
100 g Chorizo Sausages diced into 2cm chunks
50 g Ciabatta Bread Rolls cut into 2cm pieces
50 g Dried Cranberries
500 g SuperValu Brussels Sprouts trimmed and halved
80 g SuperValu Butter melted
1 tbsp SuperValu Fresh Thyme
2 tbsp SuperValu Olive Oil
Directions
- Place the chorizo, bread, half of the butter, and thyme into the bowl of a food processor and pulse once or twice. Season with salt and pepper.
- Pour the combined contents into a bowl and set aside.
- Meanwhile, bring a large pan of salted water to a boil. Add the Brussels sprouts and simmer for 5 minutes.
- Using a slotted spoon, transfer the sprouts to a bowl of ice water to stop the cooking process.
- Heat the olive oil in a very large, heavy, non-stick frying pan over low heat.
- Add the chorizo and bread mixture to the pan and cook, shaking frequently to color and caramelize the bread and chorizo. Season with salt and pepper.
- Remove the mixture from the pan to a small bowl and add the dried cranberries.
- Return the pan to high heat and add the Brussels sprouts. Fry for 3 to 5 minutes until slightly colored.
- Season with salt and pepper and add the remaining butter.
- Stir in the chorizo mixture and toss to combine briefly.
- Transfer to a platter and serve immediately.
5 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
SuperValu Spanish Mild Chorizo Ring (200 g)
€2.49€12.45/kg
Cheese Ciabatta With Jalapeno 4 Pack (260 g)
€2.40€9.23/kg
SuperValu Cranberries (200 g)
€3.50€17.50/kg
SuperValu Brussel Sprouts (500 g)
Only 49c
€0.49€0.98/kg
SuperValu Irish Creamery Butter (227 g)
€2.19€9.65/kg
SuperValu Fresh Thyme (20 g)
€1.19€59.50/kg
Not Available
Recipe
- Place the chorizo, bread, half of the butter, and thyme into the bowl of a food processor and pulse once or twice. Season with salt and pepper.
- Pour the combined contents into a bowl and set aside.
- Meanwhile, bring a large pan of salted water to a boil. Add the Brussels sprouts and simmer for 5 minutes.
- Using a slotted spoon, transfer the sprouts to a bowl of ice water to stop the cooking process.
- Heat the olive oil in a very large, heavy, non-stick frying pan over low heat.
- Add the chorizo and bread mixture to the pan and cook, shaking frequently to color and caramelize the bread and chorizo. Season with salt and pepper.
- Remove the mixture from the pan to a small bowl and add the dried cranberries.
- Return the pan to high heat and add the Brussels sprouts. Fry for 3 to 5 minutes until slightly colored.
- Season with salt and pepper and add the remaining butter.
- Stir in the chorizo mixture and toss to combine briefly.
- Transfer to a platter and serve immediately.