Roasted Brussels sprouts, maple syrup


  • 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


  1. 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.

  2. Preheat the oven to 210°C, fan-forced.

  3. 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

  4. During 25 minutes, the choux should caramelize.

  5. Remove the cabbages from the oven, place them on a serving dish, add the chorizo, parmesan, cranberries and walnuts. Mix and serve immediately.

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