An amazing dish that will convert any Brussel sprout haters! Cook the sprouts till they are crackly, with pretty brown surfaces and lots of crevices for the vinaigrette to seep in.
Heat oven to 220C
Combine the vinaigrette ingredients in a bowl, season to taste and set aside.
Peel away any loose or discoloured leaves from the Brussel sprouts. Trim the dry ends of the stems with a knife and cut the sprouts in half. Cut any especially large ones in quarters. Do not wash.
Place Brussel sprouts in a large bowl and toss them with 2 tablespoons of olive oil. Spread them out on a baking tray, cut sides down. Roast in the oven, checking for browning every 10-15 mins, tossing them around with a spatula only once they start to brown nicely. The sprouts are ready when they are tender but not soft, with a nice, dark brown colour.
Heat 2 tablespoons of olive oil in a non-stick frying pan or cast-iron pan over medium high heat. Add the chorizo and saute until crisp and browning (3-4 minutes). Remove from the heat and with a slotted spoon, transfer to a bowl and set aside.
When ready to serve, mix the Brussel sprouts and chorizo together well, adding vinaigrette to taste. Serve on a large platter sprinkled with the crispy chickpeas and Manchego grated over the top. This dish can be served warm or at room temperature.
400 gram brussel sprouts smaller ones are better
1/2 Monte Nevado chorizo sausage skin removed and broken into chunks
for the vinaigrette:
2 tablespoons extra virgin olive oil
2 tablespoons sherry vinegar
100 gram Manchego Cheese
1 packet golden roasted chickpeas