Fast Roast Chorizo with Hot Feta & Brussels Sprouts

Fast Roast Chorizo & Brussels Sprouts with Hot Feta-2

Fast Roast Chorizo with Hot Feta & Brussels Sprouts

If I can’t convince you that Brussels Sprouts are super tasty when cooked like this, don’t worry, there are plenty of other tasty veg options in the ‘variations’ below.

enough for 2
takes 30 minutes
500g (1lb) Brussels sprouts, halved
2-4 chorizo or other spicy sausage
1 tablespoon vinegar
100g (3.5oz) feta cheese
1 bunch flat leaf parsley, leaves picked

1. Preheat your oven to 250C (480F). Halve brussels sprouts lengthwise and place in a roasting tray. Drizzle with oil and cook for 10 minutes.

2. Chop chorizo into bite sized chunks and add to the tray. Roast for another 10 minutes or until Brussels Sprouts are tender and chorizo is cooked through.

3. While the veg are cooking make the dressing. Combine vinegar with 2 tablespoons extra virgin olive oil. Season with salt.

4. When the chorizo and veg are cooked, crumble feta over the top and cook for another 1-2 minutes.

5. Drizzle dressing over the cooked chorizo, sprouts and hot feta. Scatter with parsley and serve warm.

Variations

different veg / more veg – Broccoli or cauliflower are really lovely. Or for a more summery vibe use diced eggplant (aubergine), zucchini and capsicum (bell peppers). If you want to use green beans, snow peas or sugar snap peas they’ll cook in about the same time as the chorizo. Button mushrooms or sliced large mushrooms are so tasty cooked this way.

extra umami flavour – Add 1 teaspoon soy sauce with the dressing. And use less salt to season.

carb-lovers / more substantial – toss in cooked pasta or serve with warm pita or tortillas. Or add boiled potatoes to cook with the brussels sprouts.

dairy-free – replace feta with roasted nuts like almonds, brazil nuts or hazelnuts.

no chorizo – use any sausage (spicy or otherwise). Fish fillets or chicken thigh fillets will also work. The fish will take about 10 minutes (less if really thin) and chicken will take longer so add them at the beginning with the sprouts. If you like you can add a teaspoon or 2 of smoked paprika to the dressing to get that lovely smokiness.

vegetarian – use drained canned chickpeas instead of the chorizo. I also like a few handfuls of roast hazelnuts or almonds added with the feta. Or serve the roast veg, parsley and feta with a poached egg.

saucy – the hot feta makes a lovely flavour highlight but if you like it saucy serve with some home made mayo or my miso harissa ‘ketchup’.

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{ 2 comments… read them below or add one }

David Gardner November 3, 2017

From Seattle, WA (USA) area:

We’ve done this a couple of times now. Substitutions: Locally produced Spicy Italian sausage in lieu of the Chorizo, browned on the grille first, then cut up and mixed in the rest.

We used frozen brussels sprouts (14 oz package, as things are these days!)

Second time, added some garbanzos, about 1/2 tin, to fill out the lot.

It makes a lovely dinner for two….ok, it’s too good to keep a small bit as leftovers!

It’s now on our ‘regulars’ list……now on to some of the other menus!

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jules November 3, 2017

Wonderful David!
Love how you’ve been experimenting with different options.
And good to know it works for frozen brussels sprouts!
Look forward to hearing what you cook up next 🙂

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