Sprouts are a bit like Marmite; either you love them or hate them. I personally love them just as long as they haven’t been boiled forever which makes them soggy…then I hate them! My favourite way to cook sprouts is to roast them or finely shred them for a salad or coleslaw.
Lately I haven’t been eating a lot of animal products, just because I felt better not doing so. However, I don’t like to label myself as vegetarian or vegan etc because when I feel like my body needs some meat or poultry I will have some but I will ensure its sourced ethically and the meat is organic. I had some chorizo in the fridge and thought the combination of the smokey chorizo with the sweet shallots and the roasted sprouts would make a good combination.
This dish is lovely as a topping to some leafy greens or would make a great side dish for Thanksgiving or Christmas. Obviously the chorizo can easily be omitted for vegetarians and vegans, I would perhaps sprinkle over some smoked paprika to add a smokey flavour which the chorizo provides.
-3 Echallion shallots, peeled and roughly chopped
-500g sprouts, base and outer leaves removed, slice in half
-2tsps. olive oil
-110g chorizo, sliced in half lengthways then sliced in to half moons
How To Make
Pre-heat oven to 180C/355F. Line a baking sheet with foil.
Place the shallots and sprouts on the baking sheet and pour over the oil, massaging the vegetables so they are all coated in oil.
Place the vegetables in the oven and roast for 15 minutes.
After 15 minutes, give the vegetables a stir and add the chorizo. Place back in the oven and roast for a further 15-20 minutes.
Serve as a side dish or as a salad topper.
This store well in an airtight container in the refrigerator for up to 3 days.