Keto Sprouts and Chorizo
⏱ Prep: 8 min🍳 Cook: 15 min✅ Ready: 23 min
133
Calories
4.3g
Net Carbs
6.1g
Protein
9.7g
Fat
⏱ Prep: 8 min🔥 Cook: 15 min⏰ Ready: 23 min
How to Make It
Step 1
Remove the outer leaves from the sprouts and discard, then rinse the sprouts. Add to a pan of boiling water and simmer for 8 minutes until tender. Drain completely.
Step 2
Whilst the sprouts are cooking, thinly slice the red onion, finely chop the rosemary and roughly dice the chorizo. Heat the olive oil in a skillet over a medium heat. Add the onion, chorizo and rosemary and cook for 3-4 minutes until the onion is tender and the chorizo starts to release its oils.
Step 3
Slice the cooked sprouts in half and add to the skillet, stir well to combine.
Step 4
Cook for a further 5-6 minutes until the sprouts are golden and slightly caramelized at the edges.
Ingredients
- Brussels Sprouts, Raw – 9 ounce
- Fresh Food Spanish Chorizo by Sainsbury’s – 2-½ ounce
- Rosemary, Fresh – 2 teaspoon
- Olive Oil – 1-½ tablespoon
- Red Onion – ¼ medium – 2 1/2″ diameter
- Salt, Sea Salt – ¼ teaspoon