Brussels sprouts with cheese & chorizo

Name: Brussels sprouts with cheese & chorizo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4

Side Serves 4 30 min

Sprouts often get a bad rep and divide the crowd, especially at Christmastime. This simple recipe is sure to be a hit for all; it’s indulgent, but packed with flavour and satisfaction. The slight sour/sharpness of Manchego cheese combines with the spicy, smokiness of chorizo, which both complement the sprouts.

Cook's notes

For a vegetarian version, leave out the chorizo and add some smoked paprika instead.

Ingredients

700g Brussels sprouts
150g Manchego cheese
200g smoked chorizo
50ml double cream
fresh rosemary, stripped from stalk & chopped
fresh thyme, stripped from stalk

Method

Prep time: 10 min

Cooking time: 20 min

Step 1
Preheat your oven to 180°C/Gas 4. Cut away the woody stems of the bases of the sprouts, then cut each sprout in half. Peel away the skin from the chorizo and cut into 1cm chunks. Combine the sprouts and chorizo in a casserole dish or ovenproof skillet with a small splash of olive oil. Transfer to the oven and bake for 12 minutes.
Step 2
Remove from oven, then pour in the cream, rosemary and thyme, and mix. Slice the Manchego and layer on top of the sprouts.
Step 3
Return to the oven for a further 8-10 minutes. The sprouts should be cooked through and the cheese should be completely melted and slightly browned.