Fancy your Brussels sprouts with a Spanish twist this year? Why not try my Pan Fried Sprouts with Chorizo and Almonds! Gorgeously tasty and utterly easy peasy, this 3 ingredient sprout recipe can be on your table in under 15 minutes…and only use one pan!
Those of you who have known me for a while, will know I am a bit bonkers when it comes to sprouts…I just love them and keep on dreaming up unusual, but tasty things to do with them…
Last year I created a Sprout and Wild Mushroom Carbonara, a Ham, Pea and Sprout Risotto, a Christmassy Raw Sprout Salad with Cranberries, Pecan Nuts and Clementines and even Sproutslaw!
And the previous year I created a mammoth post where I shared 7 of my favourite sproutastic recipes – find it here: How to Make Sprouts Interesting.
But this year I’ve kept things really simple and I have created just 2 easy peasy, but utterly delicious pan-fried sprout recipes. First a classic: Pan Fried Sprouts with Bacon and Chestnuts – but I show you a shortcut way to make things simpler, quicker and ensure you only need to use one pan!
And this recipe: Pan Fried Sprouts with Chorizo and Almonds – for those of you who want to be a little more adventurous this year and give your Brussels sprouts a Spanish twist!
Adventurous, it may be…but it’s also easy peasy. Just 3 ingredients, 15 minutes and 1 pan stand between you and possibly the most delicious sprout dish I have created thus far! (not 100% sure on that one…may have to go back and taste all of the others just to make sure 😉 )
So how have I made these sprouts quite so easy peasy? Simple! I have done away with the usual step of par boiling the sprouts before frying and pan-fried them from raw.
Ah but Eb, you may say, won’t they burn before they are fully cooked?
Aha no, because I have two little tricks up my sleeve. First off, I cut my sprouts in half (or quarters if they are very large) and secondly I pan-fry first and then add a little water to the pan to gently steam the sprouts and cook them through…resulting in lovely tasty sprouts that are cooked to perfection, which retain much more of their nutrition than boiled sprouts and which can be on your table in under 15 minutes!
Better still these sprouts taste amazing the next day (my husband devoured the leftovers from these photos)…you can either eat them cold, or reheat by frying over a low heat for about 5 minutes, until warmed through.
Pan Fried Sprouts with Chorizo and Almonds
Fancy your Brussels sprouts with a Spanish twist this year? Why not try my Pan Fried Sprouts with Chorizo and Almonds! Gorgeously tasty and utterly easy peasy, this 3 ingredient sprout recipe can be on your table in under 15 minutes…and only use one pan! (Serves 6-8 depending on appetite)
- 300 g sprouts halved (or quartered if large)
- 100 g blanched almonds left whole
- 100 g chorizo diced
- 100 ml boiling hot water from the kettle
- Put the chorizo in a large non-stick frying pan and cook over a medium-high heat for 2 minutes, stirring occasionally.
- Add the sprouts and almonds and fry for 5 minutes stirring frequently, then add 100ml of boiling hot water, turn down the heat a little and cook for 3-5 more minutes or until sprouts are cooked through to your liking and there is no more water left.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.
If you like this recipe, you are going to love my Pan Fried Sprouts with Chestnuts and Bacon – my deliciously easy peasy twist on a Christmas classic!
Get More Easy Peasy Christmas Recipes here…
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