Pan-Fried Festive Sprouts With Orange, Chorizo, Cranberries and Hazelnuts
Recipe type: Side Dish, Thanksgiving, Christmas, Festive, Lunch, Dinner,
Prep time: 
Cook time: 
Total time: 
Serves: 4
A simple and delicious way to get the whole family enjoying sprouts!
  • 150g Spring greens (or kale), chopped in to edible strips
  • 450g Brussels sprouts, washed and halved (bottoms cut off)
  • ¼ Cup cranberries
  • 1 Red onion
  • ½ Cup hazelnuts, toasted
  • 2 Tsps orange zest
  • ¼ Cup dried cranberries
  • 5 Inches chopped chorizo (If Vegan / Vegetarian leave out)
  • 1 tsp Coconut Oil
  • 1 Cup water (you will use less but have it to hand)
  • 1 Pinch sea salt
  1. In to a deep wok place a generous tsp of coconut oil and allow to melt
  2. Fry off red onion and chorizo until soft
  3. Add in Brussels sprouts and continue to fry off for 3-4 minutes
  4. Add ¼ cup of water at a time to help the sprouts cook through and stop them from sticking
  5. Add in spring greens (or kale) and combine for about 2 minutes
  6. In a separate pan toast chopped hazelnuts (or pumpkin seeds / sesame seeds / flaked almonds), then add to the sprout mixture
  7. Take off the heat and add the cranberries, salt and orange zest
  8. Serve immediately alongside a roast turkey, sweet roast potatoes and other festive trimmings or seal in a container and keep in the fridge for up to 4 days