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prep time
8 min
cook time
15 min
ready time
23 min
Keto Sprouts and Chorizo
These flavorsome Brussels sprouts are pan fried with smoky Spanish chorizo and tender red onion until caramelized and golden.
These make a great side dish to white fish, pork or chicken.
Net Carbs
4.3 g
Fiber
2.6 g
Total Carbs
6.9 g
Protein
6.1 g
Fats
9.7 g
133 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 4
23 min
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.
