This crowd-pleasing side dish is definitely holiday worthy and only requires the tender heat of the oven. It is a taste of Christmas and what makes this dish stand out, is this essential trick. To occasionally mix them as they cook in the pure walnut oil as they roast. It delivers deliciously crispy skins, with the added smokiness from the walnut oil, which adds its own flavour too. Just give everyone a generous plate of these this Christmas, and they’ll be fine.
4 tablespoons Azada Walnut Oil
240 ml double / cooking cream
1 teaspoon Dijon mustard
100 grams chorizo, casing removed and thinly sliced
250 grams Brussels sprouts, trimmed, halved, quartered if large
2 small sweet onions, thinly sliced
2 small garlic cloves, puréed
1 teaspoon sea salt
75 grams walnuts
½ teaspoon crushed red pepper flakes
50 grams Gruyère, grated
50 grams Parmesan, flaked
Preheat the oven to 245°C / gas mark 9 / 475°F.
Add Brussels sprouts, sweet onions, garlic, Azada’s Walnut Oil, salt, black pepper and chilli flakes to a bowl and toss to coat. Spoon the mixture into a large baking dish and place on the bottom rack, for about 15–20 minutes. Carefully mix and continue to roast for a further 15 minutes.
Meanwhile, whisk the cream and mustard in a large measuring jug and set aside. On a separate baking tray lined with greaseproof paper, arrange the walnuts and chorizo.
Remove the Brussels sprouts from the oven and carefully pour the cream mixture over the top, and sprinkle with both cheeses.
Reduce the oven temperature to 190°C / gas mark 5 / 375°F and return the baking dish on the bottom rack and place the baking tray with the walnuts on the top rack. Gently roast, tossing the nuts and chorizo halfway, until both are browned on both sides, 5-8 minutes. Once brown and slightly crisp, remove from the oven and allow to cool, while the cheesy Brussel sprouts continue to vigorously bubble, and brown around the edges for 15–20 minutes.
Allow to cool for 10 minutes and top with the walnut mixture and serve.