Roasted sprouts, chorizo with a chestnut and lemon crumb

Nothing says Christmas more than sprouts!  This recipe packs in all the flavours of this traditional family favourite, but with Jo’s fresh and healthy twist.  Just one cup of brussels sprouts delivers 16% of your recommended daily fibre intake, helping to look after your gut health.  Something we all need to support us through the festivities.

Ingredients 

• 500g baby sprouts
• 4 inches of preservative free chorizo
• 90g chestnuts (vacuum packed)
• Zest of 1 lemon
• 2 tablespoons of olive oil
• Pinch of Pink Himalayan or sea salt 

Method

Preheat the oven to 190C (fan assisted). 

Remove the stalks and outer leaves from the sprouts.  Boil a pan of water on the hob.  Add the sprouts and cook for 7 minutes.  Drain the water and tip the sprouts onto a baking tray.

Meanwhile, dice the chorizo into small cubes.  If using precooked chorizo, fry in a pan for about 2 minutes to release the oil.  If using raw chorizo, sauté for around 6 minutes. 

Place the chestnuts in a food processor and pulse (using the S blade) for a few seconds until you have a chunky crumb.

Using a fine grater to zest the lemon.

Add the cooked chorizo, half the chestnuts, lemon zest, olive oil and a pinch of salt to the sprouts and mix well.  Roast in the oven for 20 minutes until all the flavours have melted together and the sprouts are slightly crispy.

Place in a serving dish and top with the remaining chestnut crumb and a little lemon zest.  Enjoy.

“Food is one of life’s most powerful medicines. I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, eggs, nuts, organic meat, fish and some low GI fruits as a treat.  For me, it’s about keeping things simple but using these food groups in a fun, creative way to nourish and support your body.” Jo, founder, Paleo Crust.