Brussel sprouts can be a bit of a challenge for some people, memories of squishy sprouts boiled for hours is a very common one, especially around Christmas time in the UK!
These sprouts have nothing in common with those bad memories and if you are trying to persuade kids to eat sprouts this is the recipe to start them on!
These sprouts are still on the crispy side, if you want them on the softer side just cook them a little longer.
We sometimes have these sprouts with a runny egg on top, absolutely delicious or as a warm salad!
600g Brussel sprouts, trimmed, outer leaves removed and halved
1 large red onion, peeled and cut into 1cm wedges
Take the chorizo and remove the skin, then cut into quarters lengthwise. Next, slice each long quarter thinly at an angle to give you larger…
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