We have perfected brussels sprouts. The key? Sherry vinegar & chorizo. We promise these will hit differently & upgrade your Christmas dinner forever.
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Serves
4
Brussels Sprout
Chorizo
Almond
Parsley
Sherry Vinegar
Black Pepper
Ben Lebus
Ben Lebus is the CEO and founder of Mob. Ben has always been passionate about food and learnt to cook from his father, who ran an Italian restaurant for a number of years. You can regularly find him cooking (and eating) some sort of puttanesca.
Be sure to take the skin off the chorizo to allow for ample crumbling.
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content.
Serves
4
Brussels Sprout
Chorizo
Almond
Parsley
Sherry Vinegar
Black Pepper
Unlock Mob Premium
- Unlimited access to 3000+ recipes
- Plan your meals with ease
- Organise and save your favourite recipes
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Wash and trim the ends off the brussels sprouts. Peel off any loose leaves and cut all the brussels sprouts in half.
Step 2.
Crumble the chorizo into a large pan on a medium-high heat. Fry until crispy and fragrant, stirring often.
Step 3.
Add the brussels sprouts to the pan and mix to combine with the chorizo. Cook for 15 minutes on a high heat, stirring often, until the brussels sprouts are slightly charred and cooked through.
Step 4.
Roughly chop the almonds and add them to the pan. Stir through the sherry vinegar.
Step 5.
Finely chop your parsley, saving a quarter for garnish, and scatter over the chorizo sprouts. Season with a grind of pepper and stir. Serve and sprinkle the remaining parsley over the top. Dig in! Enjoy!
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