If you've been tasked with bringing a salad or side dish to this year's Christmas feast and are scrambling for inspiration, a top Perth chef has come to the rescue with a recipe designed to convert even the most ardent Brussels sprouts sceptics.
A Chef's Festive Secret Weapon
Steve Finch, the group executive chef at the recently opened Hillarys Beach Club, champions the humble Brussels sprout as the unsung hero of the Christmas table. In a statement made on Monday, 22 December 2025, Finch acknowledged the vegetable's divisive reputation but promised his creation would win over doubters.
"I'm quite aware that Brussels sprouts are either loved or hated, but this recipe will change your mind if you're not sure," Finch says. He reveals that he makes a version of this dish with his own family every Christmas Day.
The Recipe: Salt & Vinegar Brussels with Chorizo Dressing
The dish transforms simple sprouts by roasting them until irresistibly crisp, then coating them in a warm, smoky dressing made from cured chorizo and malt vinegar. It's all finished with creamy goat's cheese for a perfect balance of flavours and textures.
Finch's recipe serves four people and requires the following ingredients:
- 500g Brussels sprouts, trimmed and halved
- 5 tbsp olive oil
- Sea salt and cracked black pepper
- 100g cured chorizo, diced
- 1 small shallot, finely chopped
- 2 tbsp Sarson's malt vinegar (or sherry vinegar)
- 1 tbsp honey
- 2 tbsp extra virgin olive oil
- 100g soft goat's cheese
- 1 lemon (for zest and juice)
- Small handful of fresh parsley, roughly chopped (optional)
How to Make This Crowd-Pleasing Side
Preheat your oven to 220C and line a baking tray. Toss the halved sprouts in 2 tbsp of olive oil, season well, and sear in a pan until they begin to colour. Transfer them to the tray and roast for 15-18 minutes until golden and crispy.
While the sprouts cook, prepare the dressing. In a small pan over medium heat, cook the diced chorizo for 3-4 minutes until it releases its oils. Add the shallot and sauté until soft. Stir in the vinegar and honey, then remove from the heat. Whisk in the extra virgin olive oil to create the warm dressing.
In a separate bowl, whisk the goat's cheese with 2 tbsp of water until smooth, and season to taste.
To assemble, place the roasted sprouts in a bowl and zest the lemon over them, adding a squeeze of juice. Check the seasoning. On your serving plate, spread the whipped goat's cheese as a base. Pour the warm chorizo dressing over the sprouts, toss gently to coat, and then spoon them over the cheese. Garnish with chopped parsley if desired.
A Simple Vegetarian Twist
For those seeking a meat-free option, Finch suggests a simple swap. Replace the chorizo with smoked paprika and add a handful of toasted almonds to maintain the smoky flavour and crucial crunchy element in the dish.
This innovative recipe proves that with the right treatment, a classic Christmas vegetable can easily become the star of the festive spread.
