Ingredients
- 750 g Brussels sprouts
- 2 tablespoon(s) maple syrup
- 200g chorizo
- 2 shallots
-
virgin olive oil
- 1 teaspoon(s) of fleur de sel
- 1 teaspoon(s) black pepper
- 2 teaspoon(s) of paprika
- 1 tablespoon(s) grated parmesan
- 40 g dried cranberries
- 40 g of walnuts
Preparation
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Remove the skin from the chorizo and cut it into cubes. Peel the shallots and slice them. Heat 1 teaspoon in a frying pan. tablespoons of olive oil over medium heat. Brown the chorizo for 5 minutes, stirring often. Add the shallots and cook for 5 minutes until golden brown. Reserve.
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Preheat the oven to 210°C, fan-forced.
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Cut the stems of the cabbages, remove the wilted leaves and wash them. Cut them in half and place them in a salad bowl. Sprinkle them with 3 tbsp. tablespoons of olive oil and maple syrup. Lightly salt and pepper, add the paprika and mix well to coat the cabbages. Spread them in a layer, rounded side up, on an oven rack, lined with a sheet of baking paper. Bake
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During 25 minutes, the choux should caramelize.
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Remove the cabbages from the oven, place them on a serving dish, add the chorizo, parmesan, cranberries and walnuts. Mix and serve immediately.
