This recipe is great if you’re using fresh sprouts, but also works with leftovers – just cook it for less time. Keep an eye on them in the oven as they can catch quite easily.
Preheat the oven to 200 degrees.
Chop the stem of each sprout off and take off any bashed leaves. Half each sprout and put in to a medium-sized bowl. Slice your chorizo in to pieces (I did mine as slices about the thickness of pound coin, then quartered those) and add into the bowl.
Grate most of the parmesan (leaving a little to grate over the top before you serve it) into the bowl, then add the salt, paprika and oil. Put in a couple of turns of black pepper then toss until coats and transfer to a roasting tray.
Roast in the oven for 30 to 40 minutes, until the sprouts go golden. Let them sit for a couple of minutes, then serve with more parmesan grated over the top.