I’m going through a Brussels sprouts phase at the moment (because I’m incredibly rock ‘n’ roll), and I’d say I eat these particular Brussels sprouts about four times a week! I’ve always been a bit like that with food – I went through a Toffee Crisp phase while I was at school; college saw me going through a serious sweet chilli sauce craze; late last year I had a frightening donut phase.
Thankfully, my current Brussels sprouts phase is marginally healthier – and with a relatively high fat content, it’d suit those trying a ketogenic diet, too. If that’s all double Dutch to you, it’s essentially a low-carb, high-fat diet that aims to get the body into a state of ketosis, where we’re using fats for energy – and therefore burning fat at a higher-than-average rate. At least, that’s how I understand it!
Anyway, every time I post these Brussels sprouts on Snapchat (I do that a lot because, as I said, rock ‘n’ roll), I get about five people asking me how to make them. So now, rather than writing it out over and over again, I can direct them to my blog post – and get some handy hits at the same time!
Brussels sprouts with chorizo
Remove the skin from your chorizo (we use Aldi’s Spicy Spanish chorizo, which is unbelievable), cut into small cubes and fry on a medium heat in a dry pan (no oil!) for around 5 minutes, stirring continuously. Once it’s browned and your pan is full of delicious chorizo oil, remove the chorizo with a slotted spoon and set aside.
Add in your Brussels sprouts, quartered (I tend to use a whole net of Brussels sprouts for two people, and then eat 90% of it myself…) and fry for a further 8-10 minutes, stirring the whole time until your sprouts are charred and soft.
Once they’re done, tip your chorizo back in the pan and add around 2 tbsps of olive oil. Fry for 1-2 minutes, then serve!