CREAMY CHEDDAR CHORIZO BRUSSELS SPROUTS

Brussel Sprouts season has started and I am back to make my Creamy Cheddar Chorizo Brussels Sprouts.

It is well known that Brussel sprouts are hated by children, so I had to come up with a plan and how to make them appetible for the little ones, and adults if you will.

In fact, I have been cooking these Creamy Cheddar Chorizo Brussels Sprouts for at least 5 years. My stepdaughters ask them for Christmas dinner and New Year’s Eve. Along with my homemade Cranberry Sauce. How great is that?

However, not many people know all the great benefits that brussels sprouts bring to your health like they are rich in antioxidants among others.

So, don’t get discouraged to discover new flavours, play in the kitchen and have fun.

WHAT WILL YOU NEED FOR THESE CREAMY CHEESY BRUSSELS SPROUTS?

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You will need some vegetables such as bell peppers, onions, garlic, (for FODMAP subs keep reading) to make the base flavour stirred fried with Spanish chorizo. Along with dried spices like rosemary, oregano, thyme, and basil.

Fresh or frozen Brussels sprouts, coconut cream and lactose-free cheddar cheese. Easy, isn’t it?

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BRUSSELS SPROUTS, BOILED, STEAM, OR ROASTED?

I personally decline for steaming Brussels sprouts because I am not adding water that later will be released into the sauce. Neither roasted them because to be fair if you don’t want a burnt Brussel sprout you need oil for this. I prefer leaving the fats that come from the chorizo and the coconut cream.

In other words, I leave it to you. Pick your own way to cook the Brussels sprouts. However, for those that have never cooked Brussels before, it takes me 6 – 8 minutes in the steamer to get to the point where they are tender when pierced with a skewer or knife.

If you want to roast them, clean them and cut them in half, and bake at 200 C fan assisted for around 15 to 20 minutes, until they are tender and deeply golden on the edges.

On the other hand, if you want to boil them, place a pot of water with some salt (optional) and boil, add the Brussel sprouts and bring to a boil then count 5 to 10 minutes until they are al dente.

HOW TO MAKE THE CHEESY CREAMY BRUSSELS SPROUTS?

The key in this recipe is sautéing the Spanish chorizo for a few minutes when starts to release its fats. Then add the veggies along with the herbs and spices until soft and tender. Now you introduce the cooked sprouts and sauté for a minute and then you add the coconut cream and leave it to boil for 2 min.

In your preferred baking dish, casserole dish, or tempered glass dish, pour the Brussels and cream mixture. Top it with your favourite cheddar cheese, and bake until crispy.

FAQS ABOUT THESE CREAMY CHEESY BRUSSELS SPROUTS?

Can you make in advance these cheesy brussels sprouts?

Yes, sure you can. I would suggest baking them until the cheese is melted, leaving them cool down enough that it is cold before storing them in the fridge, for up to 2 days. Then when you are ready to eat them, take them out of the fridge leave them on the countertop for 20min to bring that temperature up to room temperature. Meanwhile, heat up your oven and then bake until the cheese is crispy if you like it like that.

Can you freeze these creamy brussels sprouts?

I haven’t done this before. If there are any leftovers (never in my house), I am almost 100% positive you can. But I wouldn’t let them sit in the freezer for too long, I think it will lose some of the good flavours.

Can you substitute the Spanish chorizo in these brussels sprouts?

Yes, in fact, I used to make them before with salami or pancetta (bacon thick cut), but one day trying with chorizo I fell in love with

Can I make these Brussels Sprouts Low FODMAP?

Yes, indeed. You just need to substitute the onions for spring onions and leek only the green part, also chives works as a substitute. Also, you could use garlic-infused olive oil which is low in Fodmap. Additionally, remember to use lactose-free cream or coconut cream and lactose free cheddar cheese. Even though the packaging of cheddar cheese doesn’t lactose-free, look at the nutritional label the sugar percentage (%), when it is closer to zero means the amount of lactose content per serving which usually is 0.1 or less.

I personally find small amounts of cheddar cheese, about 40 grams per serving, don’t upset my stomach.

Now tet’s cook. Enjoy!

Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.

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This is my recipe for Creamy Cheddar Chorizo Brussels Sprouts. If you like the recipe then consider sharing it with other lactose intolerants on social media.