Looking for a Brussels sprouts recipe that might actually win over the sceptics at your table? This dish combines Brussels sprouts with cranberries, chorizo and bread for a side dish that’s warm, savoury and a little sweet all at once. The smoky chorizo and toasted bread add crunch and flavour, while the cranberries bring a touch of sweetness that balances the sprouts nicely. It’s an easy way to make a classic Christmas dinner vegetable feel a bit more special.
Jump to:
- [Ingredients](#ingredients)
- [Method](#method)
- [Tips for Success](#tips)
- [FAQs](#faqs)
Ingredients
- 100g chorizo sausage, diced into 2cm chunks
- 50g ciabatta bread rolls, cut into 2cm pieces
- 50g dried cranberries
- 500g Brussels sprouts, trimmed and halved
- 80g butter, melted
- 1 tbsp fresh thyme
- 2 tbsp olive oil
- Salt and pepper
Method
1. Place the chorizo, bread, half the butter and the thyme into a food processor and pulse once or twice. Season with salt and pepper, then tip the mixture into a bowl.
2. Bring a large pan of salted water to the boil. Add the Brussels sprouts and simmer for 5 minutes. Using a slotted spoon, transfer the sprouts to a bowl of ice water — this stops the cooking process and keeps them from turning mushy.
3. Heat the olive oil in a large, heavy, non-stick frying pan over a low heat. Add the chorizo and bread mixture and cook, shaking the pan frequently, until it colours and caramelises. Season with salt and pepper, then remove from the pan into a small bowl and stir through the dried cranberries.
4. Return the pan to a high heat and add the drained sprouts. Fry for 3 to 5 minutes, until slightly coloured. Season with salt and pepper, add the remaining butter, then stir in the chorizo and cranberry mixture. Toss briefly to combine.
5. Transfer to a serving platter and serve immediately.
Tips for Success
- Blanching the sprouts in salted water and then plunging them into ice water helps them keep a good colour and a slight bite, rather than turning soft.
- Make the chorizo and bread mixture first so it’s ready to stir through the sprouts while they’re still hot from the pan.
- This dish is best served fresh, straight from the pan, while the bread still has some crunch.
FAQs
Can I make this ahead of time?
The sprouts can be blanched a few hours in advance and kept in the fridge until you’re ready to fry them off. It’s best to do the final frying and combining just before serving, so the bread stays crisp and everything is served hot.
Can I use fresh cranberries instead of dried?
This recipe is written for dried cranberries, which soften and add pockets of sweetness through the dish. If you’d like to try fresh cranberries, keep in mind they’re tarter and will change the flavour balance, so you may want to adjust to taste.
What can I serve this with?
This works well as a side dish alongside a Christmas dinner or a roast, sitting comfortably next to other classic trimmings.
Is this a good way to get children to eat Brussels sprouts?
The combination of chorizo, bread and a touch of sweetness from the cranberries can make sprouts more appealing to fussier eaters, though every child is different — it’s worth a try if sprouts are usually a hard sell in your house.
You May Also Enjoy
- 8 Alternative Christmas Dinner Ideas That Aren’t Turkey
- More festive side dish and vegetable recipes to try this Christmas
- Easy make-ahead recipes for a stress-free Christmas dinner
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