Chorizo and almond Brussels sprouts

• Brussels sprouts↗800g g

  trimmed

• butter↗100g g
• chorizo↗100g g

  peeled and sliced

• blanched almonds↗100g g

  roughly chopped

Step-by-step instructions

1. 1

   Pour a large pot of salted water and bring to a boil. Cook the Brussels sprouts for 2 minutes, then drain and let them dry in the steam. Meanwhile, in a large skillet over medium heat melt the butter together with the chorizo and cook for 5 minutes, until the butter caramelises and takes on a nutty aroma, and the chorizo begins to brown. Add the sprouts and sauté for 5‑6 minutes over high heat, until they become tender, start to crisp and are coated with browned butter. When the sprouts are ready, add the blanched almonds.