Brussel Sprouts with Chorizo


Chorizo is a perfect partner with Brussel Sprouts, this recipe is sure to please

Serves 8


100g chorizo, finely diced
3 tbsp coconut oil, solid (81g)
500g Brussels sprouts, shredded
1.5 cups broccoli, shredded (145g)
1 clove garlic, crushed (3g)
3/4 cup Stock, chicken, homemade (180g)
1 tsp Turmeric, ground (2.2g)
Salt and pepper to taste


  1. Cook the chorizo in coconut oil in a large frying pan over medium heat until crisp.
  2. Remove the chorizo from the pan and set aside but leave the oil in the pan. Add the shredded Brussels sprouts, broccoli and garlic to the pan and saute in the remaining oil for 5 minutes.
  3. Add the chicken broth, turmeric, salt and pepper. Cover and steam for 5-10 minutes.

Per Portion (126g)

157 Kcal
14g fat
3.1g Carbohydrates
2.3g Fibre
3.2g Protein

Other Recipes

About Patricia Daly

Patricia Daly is an experienced and internationally recognized nutritional therapist (MSc, dipNT, mBANT, rCNHC) specialising in the personalised application of ketogenic metabolic therapies for recovery from chronic health challenges. She credits the ketogenic lifestyle for successfully quieting an aggressive eye tumour she was diagnosed with fifteen years ago. In 2021, she completed her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London.

Patricia is co-author of The Ketogenic Kitchen, a best-selling cookbook that includes meal plans for therapeutic carbohydrate restriction. Born in Switzerland and living in Ireland, Patricia is a proud founding and advisory member of the European Keto Live Center based in Switzerland. Nothing makes her prouder than witnessing her clients transform from by-standers to active and empowered participants on their health journey.

Social Media

Let’s keep in touch!
Follow me on my social media.

Translate »