for 20 pieces

Brussels sprouts

100 g	Brussels sprouts, cut in half
1 tsp	olive oil
¼ tsp	salt

Confit

50 g	chorizo, cut into cubes
3	shallots, finely chopped
1 tbsp	ground cane sugar
¼ dl	white balsamic vinegar
¼ tsp	salt
a little	pepper

To serve

20	toothpicks
1 tbsp	sunflower seeds, roasted
1 tbsp	rosemary, finely chopped

How it's done

Brussels sprouts

Mix the Brussels sprouts, oil and salt in a bowl, spread onto a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove, allow to cool slightly.

Confit

Without adding any oil, gently fry the chorizo in a non-stick frying pan until crispy, remove. Place the shallots in the same pan, sauté for approx. 3 mins. Add the sugar, cook for approx. 3 mins. until caramelized. Add the balsamic, mix, reduce for approx. 2 mins., season. Return the chorizo to the pan, mix.

To serve

Insert a cocktail stick into each sprout. Top with the confit, garnish with the seeds and rosemary, serve.

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