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Brussels sprouts with chorizo & hazelnuts


This delicious twist on sprouts with bacon adds the smoky flavour of chorizo and the nutty crunch of hazelnuts to golden roasted Brussels sprouts.

Course Side Dish
Cuisine British
Keyword Christmas, easy
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Author Jeanne Horak


  • 500 g Brussels sprouts trimmed
  • 1 clove garlic large clove, minced
  • 2 Tbsp olive oil
  • 75 g chorizo chopped
  • 20 g hazelnuts
  • 1 sprig fresh thyme


  1. In a bowl, toss the sprouts, garlic and oil until the sprouts are evenly coated. Arrange them on a baking sheet, cut side down - don't worry if some outer leaves have come loose.  Leave them on the sheet to crisp up. Roast for 15-20 mins or until the outer leaves are starting to turn golden and crispy, then turn over and roast till they start to colour.
  2. While the sprouts are roasting, in a small dry frying pan, toast the hazelnuts over medium heat. Keep an eye on them as they burn easily! Remove from the heat when golden and fragrant, crush lightly and set aside.
  3. In a large pan, fry the chorizo until the oils are released. When the sprouts are done, add them to the pan and stir to mix well.
  4. Tip the sprouts and chorizo into a serving dish, top with hazelnuts and fresh thyme leaves and serve immediately.