cheddar chorizo brussels
| | |


This post may contain affiliate links from and other companies, which means that if you click on one of the product links, I’ll receive a small commission. I only recommend products that I use and love. Thank you for your support.

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

crispy cheesy 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?

cheesy chorizo brussels

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.


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?


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.

cheesy brussels sprouts

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.


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.

creamy chorizo brussels sprouts

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.


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.

creamy brussels

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.

Share this recipe for Creamy Cheddar Chorizo Brussels Sprouts on social media

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.


Recipe by iKarolinaCourse: Dinner, Lunch, Recipes, christmasCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




Total time





These Creamy Cheddar Chorizo Brussels Sprouts will become your favorite side dish for Thanksgiving Christmas and New Year Eve Dinner and why not every day


  • 1kg Fresh Brussels or frozen

  • 50g Spanish chorizo

  • 1 red onion, medium**

  • 1-2 garlic cloves, minced**

  • ½ Green Pepper

  • ½ Red Pepper

  • ½ tsp pink Himalayan salt

  • ½ tsp black peppercorn, freshly ground

  • ½ tsp oregano, dried

  • ½ tsp basil, dried

  • 250g Lactose-free cream or coconut cream**

  • 150g Lactose-free cheddar cheese or dairy-free cheddar cheese* **


  • Clean and peel off the ugly leaves of the brussels sprouts and cook them until soft and tender, a skewer will go through easily. (Refer to post for cooking methods)
  • Preheat your grill oven at 250 C convection or 220 C Fan assisted.
  • Meanwhile, cut into tiny cubes the Spanish chorizo and set aside. Do the same with the onion, and bell peppers. Then, mince the garlic.
  • Now in a frying pan on medium heat, start to sauté the chorizo for a few minutes, when start to release its fats add the veggies along with the herbs and spices, stir until soft and tender.
  • Now you introduce the cooked sprouts (read post for cooking methods) 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 favorite cheddar cheese, and bake until crispy.
  • Serve hot. Enjoy!


  • * Bear in mind that dairy-free cheese has a high content of fat, in the cases are coconut oil-based, so the macro count will change. I made my macro calculations based on an Irish extra mature red cheddar which has 0 grams of sugar which makes it lactose-free and FODMAP approved.
  • ** For Low FODMAP substitutions please read the post above.

Nutrition Facts

5 servings per container

  • Amount Per ServingCalories307
  • % Daily Value *
  • Total Fat 24.3g 38%
    • Saturated Fat 18.3g 92%
  • Sodium 565.5mg 24%
  • Potassium 259.9mg 8%
  • Total Carbohydrate 8.4g 3%
    • Dietary Fiber 2.8g 12%
    • Sugars 3.3g
  • Protein 12.4g 25%

  • Vitamin A 14.9%
  • Vitamin C 188%
  • Calcium 2.9%
  • Iron 14.4%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Similar Posts

Leave a Reply