Jamie Oliver 5 Ingredients Brussels Sprouts (Charred Brussels) are made with Brussels sprouts, Parmesan cheese, Greek yoghurt, lemon, and sourdough bread. This Creamy Brussels sprouts recipe creates a delicious and crispy side dish that takes about 25 minutes to prepare and can serve up to 4 people.
This Brussels Sprouts (Charred Brussels) Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Why You’ll Love This Charred Brussels Recipe
- Quick and Easy to Make: You can prepare this dish in just 25 minutes, making it perfect for busy weeknights.
- Rich in Flavor: The combination of charred Brussels sprouts, tangy yoghurt, and crispy croutons creates a delightful mix of textures and tastes.
- Healthy and Nutritious: Packed with fresh Brussels sprouts and protein-rich Greek yoghurt, this recipe is both delicious and good for you.
- Uses Simple Ingredients: With just five basic ingredients, this recipe is easy to shop for and budget-friendly.
Jamie Oliver 5 Ingredients Brussels Sprouts Ingredients
- 500g (1 lb) Brussels sprouts
- 50g (1.75 oz) Parmesan cheese, plus extra for serving
- 250g (9 oz) Greek yoghurt
- ½ lemon, juice only
- 2 slices thick sourdough bread
How To Make Jamie Oliver 5 Ingredients Brussels Sprouts
- Prepare the Brussels sprouts: Trim and halve the Brussels sprouts. Heat a large non-stick frying pan over medium heat. Cook the Brussels sprouts for about 15 minutes, turning occasionally, until they are charred on the outside and tender on the inside. Once done, remove them from the pan.
- Make the Parmesan yoghurt: While the Brussels sprouts are cooking, finely grate most of the Parmesan cheese. Mix the grated Parmesan with the Greek yoghurt and the juice of half a lemon. Season with sea salt and black pepper. Spoon the yoghurt mixture onto a serving plate.
- Make the croutons: Place the frying pan back on medium-high heat. Slice the sourdough bread into 1cm (½ inch) cubes. Add a drizzle of olive oil to the pan and toast the bread cubes for about 4 minutes, tossing occasionally, until golden. In the last few seconds, finely grate the remaining Parmesan over the croutons.
- Assemble the dish: Arrange the toasted croutons and charred Brussels sprouts on top of the yoghurt. Finish with extra shavings of Parmesan and a drizzle of extra virgin olive oil. Toss everything together just before serving.
Recipe Tips
- Char the Brussels Sprouts Well: Cook the Brussels sprouts until they are well-charred on the outside. This gives them a smoky taste and makes them tender.
- Use Fresh Parmesan: Freshly grated Parmesan tastes better than pre-grated. It adds a richer flavor to the dish.
- Don’t Skip the Lemon Juice: The lemon juice in the yoghurt adds a tangy taste that balances the rich Parmesan. It really makes the dish stand out.
- Toast the Croutons Until Golden: Make sure the croutons are golden and crispy. This gives a nice crunch that goes well with the soft Brussels sprouts.
- Assemble Just Before Serving: Put everything together right before you eat. This keeps the croutons crunchy and the dish fresh.
What To Serve With This Charred Brussels
This crispy and creamy Brussels Sprouts recipe pairs well with roast chicken, grilled salmon, steak, or pork chops. It can also be served alongside mashed potatoes, buttered noodles, rice pilaf, or roasted vegetables for a tasty dinner.
How To Store Leftovers
Refrigerate: First, let the leftovers cool to room temperature. Then, store them in an airtight container in the refrigerator for up to 3 days.
Freeze: This recipe is not recommended for freezing.
How To Reheat Leftovers
- In The Oven: Preheat the oven to 180°C (350°F). Place the Brussels sprouts and croutons on a baking tray and heat for about 10 minutes until warm. Watch the croutons so they don’t get too hard.
- In The Microwave: Put the Brussels sprouts in a microwave-safe dish. Heat on medium for 2-3 minutes, checking halfway. Don’t microwave the croutons as they can turn soggy.
- On The Stove: Warm the Brussels sprouts in a non-stick pan over medium heat for about 5 minutes, stirring now and then. Add the croutons near the end to warm them without getting too hard.
Jamie Oliver 5 Ingredients Brussels Sprouts Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 298
- Total Fat: 9.4g
- Saturated Fat: 5.1g
- Sodium: 0.8g
- Total Carbohydrate: 36.5g
- Dietary Fiber: 4.7g
- Sugars: 6.4g
- Protein: 19g
FAQs
Can I Use A Different Type Of Bread For The Croutons?
Yes, you can use any sturdy bread like ciabatta or baguette, but sourdough adds a unique flavor.
What If My Croutons Become Too Hard?
Try toasting them for a shorter time next time. If they’re too hard, you can crush them into smaller pieces to make them easier to eat.
How Do I Know When The Brussels Sprouts Are Cooked?
They should be tender on the inside and have a nice char on the outside.
What If My Brussels Sprouts Are Too Big?
If the sprouts are large, cut them into quarters instead of halves to ensure they cook evenly.
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Chocolate Mousse
- Jamie Oliver 5 Ingredients Pork Fillet
- Jamie Oliver 5 Ingredients Almond Puff Pastry
- Jamie Oliver 5 Ingredients Sausage Pasta
Jamie Oliver 5 Ingredients Brussel Sprouts
Description
Jamie Oliver 5 Ingredients Brussels Sprouts (Charred Brussels) are made with Brussels sprouts, Parmesan cheese, Greek yoghurt, lemon, and sourdough bread. This Creamy Brussels sprouts recipe creates a delicious and crispy side dish that takes about 25 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Brussels sprouts: Trim and halve the Brussels sprouts. Heat a large non-stick frying pan over medium heat. Cook the Brussels sprouts for about 15 minutes, turning occasionally, until they are charred on the outside and tender on the inside. Once done, remove them from the pan.
- Make the Parmesan yoghurt: While the Brussels sprouts are cooking, finely grate most of the Parmesan cheese. Mix the grated Parmesan with the Greek yoghurt and the juice of half a lemon. Season with sea salt and black pepper. Spoon the yoghurt mixture onto a serving plate.
- Make the croutons: Place the frying pan back on medium-high heat. Slice the sourdough bread into 1cm (½ inch) cubes. Add a drizzle of olive oil to the pan and toast the bread cubes for about 4 minutes, tossing occasionally, until golden. In the last few seconds, finely grate the remaining Parmesan over the croutons.
- Assemble the dish: Arrange the toasted croutons and charred Brussels sprouts on top of the yoghurt. Finish with extra shavings of Parmesan and a drizzle of extra virgin olive oil. Toss everything together just before serving.
Notes
- Char the Brussels Sprouts Well: Cook the Brussels sprouts until they are well-charred on the outside. This gives them a smoky taste and makes them tender.
- Use Fresh Parmesan: Freshly grated Parmesan tastes better than pre-grated. It adds a richer flavor to the dish.
- Don’t Skip the Lemon Juice: The lemon juice in the yoghurt adds a tangy taste that balances the rich Parmesan. It really makes the dish stand out.
- Toast the Croutons Until Golden: Make sure the croutons are golden and crispy. This gives a nice crunch that goes well with the soft Brussels sprouts.
- Assemble Just Before Serving: Put everything together right before you eat. This keeps the croutons crunchy and the dish fresh.