ANDALUSIAN CHICKEN RECIPES
SQUASHED BRUSSELS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Squashed Brussels sprouts are a thing of beauty – cooked up with chorizo, it's a winning combo.
Total Time 20 minutes
Yield 6 to 8, as a side
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 182 calories, FatContent 10.1 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 9.4 g protein, CarbohydrateContent 14.2 g carbohydrate, SugarContent 5.7 g sugar, SodiumContent 1 g salt, FiberContent 1.2 g fibre
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SQUASHED BRUSSELS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
Squashed Brussels sprouts are a thing of beauty – cooked up with chorizo, it's a winning combo.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 182 calories per serving
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 182 calories per serving
- 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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