Best Sellers
Napoleon LEX485RSIB Gas Barbecue Napoleon LEX485RSIB ... Save 10% only £1,259.90
Napoleon R425SBPK - Rogue 2 Black Gas BBQ. Napoleon R425SBPK - ... Save 10% only £629.90
Napoleon Prestige P500RSIBPSS-1 Gas Barbecue - Stainless Napoleon Prestige P5... Save 10% only £1,529.90
Napoleon R425SIBPSS - Rogue 3 Stainless Gas BBQ Napoleon R425SIBPSS ... Save 10% only £809.90
Napoleon PRO285 Portable with Cart Napoleon PRO285 Port... Save 19% only £339.00

Weber Style Small Vegetable Basket 6481

Weber Style Small Vegetable Basket 6481

Weber Style Small Vegetable Basket 6481

RRP: £19.99 | Save 10%


In Stock - Same day dispatch when ordered before 2pm Mon to Fri

Spend over 50.00 and get free standard UK mainland delivery


Add chopped veggies to the pan and place it on the barbecue alongside the main course. Made of stainless steel and is dishwasher safe.
  • Part Number: 6481
  • Barcode: 077924011122
  • Shipping Weight (kg): 2
  • Catagory: Weber > Accessory > Weber Style Small Vegetable Basket 6481
  • Price Each: £17.99 GBP - In Stock

"Brussel Sprouts with Grilled Shallots and Chorizo Sausage"

500g brussel sprouts
3 uncooked chorizo sausages
8 small shallots, peeled
15g fresh thyme, finely chopped
2 tbsp extra virgin olive oil
salt and pepper

Must have accessory: Weber® Style™ Vegetable Basket

Peel and chop the shallots, place in a large mixing bowl.
Separate the fresh chorizo if they are connected with a knot and chop into small chunks, place in the bowl with the shallots. Sprinkle the thyme over the shallots and chorizo then add the olive oil and mix together, until well coated. Season well.
Set up your barbecue for grilling (direct) at a medium heat. Place the chorizo and shallot mixture onto a Weber® Style™ Vegetable Basket and grill for 5 minutes. If the shallots are small they may take less time. Once cooked, set aside.
Prepare the brussel sprouts by removing the tough outer few leaves and score the thick stalk end. Place the brussel sprouts in a large Weber® foil drip tray and add 200ml of water, cover with foil and grill over a medium heat for 10 minutes.
Add the chopped shallots and chorizo to the sprouts. Cook for a further 5 minutes until the sprouts are soft, finely season and serve