Sticky Chorizo Brussels Sprouts

Aka the brussels sprouts hater converter

Brussels sprouts and cured pork are a match made in heaven. This time, I’ve paired sprouts with chorizo and honey. It’s the perfect combination of sweet, savoury and smoky. They’re SO good that everyone will be asking for seconds, even self-proclaimed sprouts haters!

Roasting the sprouts in the rendered chorizo oils gives them a delicious smoky and nutty flavour. The honey balances it all out and essentially caramelises the sprouts and candies the chorizo. You really can’t go wrong with candied chorizo!

  • Prep Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Sides


  • 150 g chorizo, cut into ½ cm-ish slices
  • 500 g trimmed brussels sprouts, halved lengthways
  • 2 tbsps runny honey


  1. Heat your oven to 220℃. Place the chorizo in a cold large, wide Dutch oven or hob-safe casserole dish. Heat the Dutch oven over medium heat.
  2. Cook the chorizo, stirring occasionally, until the fat has rendered out and the chorizo is beginning to crisp, 5 to 7 minutes.
  3. Add the halved brussels sprouts, season lightly with sea salt and freshly-ground black pepper and toss to coat.
  4. Arrange the sprouts and chorizo in a single-ish layer (some overlap is fine). Transfer the Dutch oven to the oven and roast for 10 minutes.
  5. Remove the Dutch oven from the oven. Drizzle the honey over the sprouts and chorizo and toss to coat. Return the Dutch oven to the oven for a further 5 minutes, or until the brussels sprouts and chorizo are caramelised, then serve and enjoy!

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