I’ve always had a dislike for Brussel sprouts. It was based on no facts whatsoever, and I think may even have been passed down from my parents dislike of Brussel sprouts which they got from their Mothers boiling the shit out of them and then being forced to eat these grey, soggy balls of water. Consequently, we rarely ate them growing up and I haven’t known how to cook, or to even bother.
Thanks to my weekly organic fruit and veggie delivery I have been forced out of my comfort zone a few times and last week I was presented with a small brown paper bag of these beauties. I knew that they were best served either roasted whole or fried/sautéed up in some butter, garlic and some kind of pork product – be it bacon or pancetta. I had neither, but did have some chorizo so tackled them with the same method.
Brussel Sprouts with Chorizo
Handful of Brussel sprouts
Clove of garlic
Now, I like my vegetables to retain some of their original crunchiness when I cook them. That’s why I love to roast them and also cook like this – quickly fry/saute them. Firstly, I cut the very ends of the sprouts off (the bit where they were connected to the stalk) and then I cut them in half so they would cook quicker. You could leave them whole if you weren’t such a greedy guts and want them eaten so quickly!
Then I sliced the chorizo and fried it up in a dry frypan. Because there are so many oils and fats in the chorizo itself, you won’t need to add anything into the pan and the fats will release as soon as it starts to cook. Once it was crispy and crunchy I added in a clove og minced/grated garlic to the pan and then the sprouts. A little extra oil can be added if you think it needs it, along with lashings of cracked, black pepper.
Serve and eat immediately! I was lucky enough to use an old bowl that belonged to my late Grandmother Dot and yes, I ate the entire lot to myself.
Now I’ve done this I will be sure to check out the pancetta/butter version as well as roasting them. I’m hooked!
How do you eat your Brussel sprouts?
Are you a fan?