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While the turkey is the showstopper on a Christmas table, the Brussels sprouts divide those gathered around it; some thoroughly enjoy the seasonal vegetable, while others hate the taste. TV chef Jamie Oliver has a recipe that is guaranteed to see everyone tucking into a Brussels sprout or two.
Speaking about the recipe, Jamie said: “Not just for Christmas. Good enough to eat from the bowl as a snack, these roast sprouts are so moreish we reckon they’ll convert the haters!
“Make them into a vegetarian main by stirring through some cooked quinoa or bulgur wheat. ”
The recipe serves eight as a side, cooks in 30 minutes and is given the ‘super easy” difficulty rating.
It will also cost 31p per serving if all ingredients are purchased from Tesco, according to Jamie’s website.
Parmesan Brussels sprouts
- One kg Brussels sprouts
- Two tablespoons extra virgin olive oil
- One lemon
- One teaspoon of chilli flakes
- Four tablespoons of freshly grated Parmesan, or vegetarian hard cheese
1. Preheat the oven to 220ºC/gas mark seven.
2. Trim and halve the brussels sprouts, then place them on a large baking tray. Add the oil, grate over the lemon zest, then sprinkle with the chilli flakes and a pinch of sea salt and black pepper. Mix to ensure all sides of the Brussels sprouts are covered.
3. Roast in the oven for 10 minutes – the sprouts should start to caramelise in places; when that happens, scatter over the Parmesan and roast for a further 15 minutes, until the cheese is crisp and golden brown, and the sprouts tender.
Best-ever Brussels sprouts
If you’re looking to elevate your Brussels sprouts and try something different instead of traditionally boiling the vegetable, consider making Jamie’s “best-ever” Brussels sprouts with apple and sage.
Jamie said: “Celebrate the humble sprout with this insanely delicious recipe. Crisp cubes of apple provide beautiful sweetness, while sausage – and Worcestershire sauce (my secret ingredient) – gives a contrasting savoury kick.
“Serve straight from the pan or make ahead and crisp it all up in the oven on the big day – both ways work! ”
The recipe serves six as a side, cooks in 30 minutes and is given a ‘not too tricky’ difficulty rating.
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- 800g Brussels sprouts Two higher-welfare Cumberland sausages
- Half a bunch of fresh sage, about 15g
- 20g unsalted butter
- One onion
- One sweet eating apple
- One tablespoon of Worcestershire sauce
1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for five minutes, then drain and leave to steam dry.
2. Melt the butter in a large frying pan on medium-low heat. Pick and add half the sage leaves, cook for three minutes, or until crispy, then tip into a small bowl.
3. Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for three to five minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage.
4. Add the onion and chopped sage to the pan and cook for five minutes on a medium-high heat, or until the onions have softened, stirring occasionally.
5. Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through.
6. Transfer to a serving platter, scatter over the crispy sage leaves, and dig in.
Tip: For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.
Check out Jamie Oliver’s website for more inspiration, ideas and recipes.
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