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Brussels sprouts with chorizo & almonds

  • Easy
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Brussels sprouts with chorizo & almonds

Recipe Ingredients

  • Salt
  • 1kg Brussels sprouts
  • 15g butter
  • 50g chorizo, skinned and cubed
  • 15g flaked almonds, toasted

Recipe Directions

  1. Bring a large pot of salted water to the boil. Add the sprouts and boil for 3 to 5 minutes or until just tender.
  2. Meanwhile, melt the butter in a small frying pan and fry the chorizo for 3 minutes or until golden.
  3. Drain the sprouts well and empty into a warmed serving bowl. Season, then top with the chorizo and any oil in the pan. Sprinkle over the almonds and serve immediately.
  4. Tip: Skin and cube the chorizo up to a day ahead. Keep covered in the fridge. Toast the almonds up to a day ahead and store at room temperature. Complete the recipe to serve.
EACH SERVING: About 402kJ, 6g total fat (2g saturated), 5g carbohydrate (4g total sugars).

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