Roasted Brussel Sprouts
Roasted Brussels sprouts
Most people profess to disliking sprouts with a vengeance, mainly due to bad childhood experiences of grey, slimy, soggy things that just go around and around, not wanting to be swallowed. Roasted in the oven, they are from a difference universe - sweet and tender inside, and crispy on the outside. Here, they are spiced up by the chorizo, and their nuttiness is enhanced by the hazelnuts. We never have leftovers for bubble and squeak, although actually that would be nice!
Serves 6-8 as a side dish
15-20 Brussels sprouts (depending on size), cut in half (or quarters if very large)
1 tbsp olive oil
50 g chorizo, halved lengthwise, then sliced
½ red onion, sliced
sea salt and freshly ground white pepper
a handful of hazelnuts, toasted
Oven environment: 280-320°C
Home: start on the stovetop, then the oven at 230°C, basically as hot as you can get it
Heat a thick-based pan or a skillet.
Add a little oil, then the chorizo, to lightly colour and to release its oil.
Add the sliced red onion and the Brussels sprouts, and season with salt and pepper.
Cook for a couple minutes, to lightly colour.
Finish with the hazelnuts. (If they are untoasted, throw them in when cooking the chorizo.)
Transfer to a serving platter to stop the cooking process, and serve. Or, if doing in advance, put it to one side, then briefly reflash in a hot oven before serving, about a minute.
Add saltiness and creaminess by crumbling on blue cheese to melt in the last minute of cooking time.