Jamie Oliver 5 Ingredients Brussels Sprouts

Jamie Oliver 5 Ingredients Brussels Sprouts

If you’re looking for a delicious, healthy, and quick side dish, this Jamie Oliver 5 Ingredients Brussels Sprouts recipe is just the thing. With charred sprouts, tangy Parmesan yoghurt, and crispy sourdough croutons, it delivers big on texture and flavor. I made this as a side for roast chicken and it was the star of the meal. (inspired by Jamie Oliver)

Ingredients Needed

  • 500g (1 lb) Brussels sprouts
  • 50g (1.75 oz) Parmesan cheese, plus extra for serving
  • 250g (9 oz) Greek yoghurt
  • 1/2 lemon, juice only
  • 2 slices thick sourdough bread

How To Make Jamie Oliver 5 Ingredients Brussels Sprouts

  • Prep the Brussels Sprouts: Trim and halve the sprouts. Heat a large non-stick frying pan over medium heat and cook the sprouts for about 15 minutes, turning occasionally, until charred on the outside and tender inside. Remove and set aside.
  • Make the Parmesan Yoghurt: While the sprouts cook, finely grate most of the Parmesan. Mix it with the Greek yoghurt and lemon juice. Season with sea salt and pepper. Spread the mixture onto a serving plate.
  • Toast the Croutons: Return the pan to medium-high heat. Cube the sourdough into 1cm (1/2 inch) pieces. Add olive oil and toast the cubes for 4 minutes, tossing regularly. In the last moments, grate over the remaining Parmesan.
  • Assemble the Dish: Top the yoghurt with the charred sprouts and croutons. Finish with extra Parmesan shavings and a drizzle of olive oil. Toss lightly before serving.
Jamie Oliver 5 Ingredients Brussels Sprouts
Jamie Oliver 5 Ingredients Brussels Sprouts

Why I Love This Recipe

It’s the perfect balance of creamy, crunchy, and smoky. I served this at a dinner party and people couldn’t stop raving about it. The yoghurt-Parmesan base is such a clever twist that makes the dish feel indulgent without being heavy.

Recipe Tips

  • Char Well: Let the sprouts get properly browned for that smoky flavor.
  • Use Fresh Parmesan: It makes a big difference in taste.
  • Don’t Skip Lemon: It brightens the yoghurt mixture.
  • Crisp the Croutons: Golden brown is the goal!
  • Assemble Last Minute: Keeps everything fresh and crunchy.

How To Store This Jamie Oliver 5 Ingredients Brussels Sprouts

  • At Room Temperature: Only keep it out for up to 2 hours.
  • In the Fridge: Store in an airtight container for up to 3 days. Keep the croutons separate if possible.
  • In the Freezer: Not recommended—texture suffers.
  • Reheating: Oven: Reheat on a tray at 180°C (350°F) for 10 mins. Stove: Reheat sprouts in a pan; add croutons near the end. Microwave: Reheat sprouts only, not croutons.

FREQUENTLY ASKED QUESTIONS

  • Can I Use A Different Bread? Absolutely—ciabatta or baguette work well.
  • What If My Croutons Are Too Hard? Shorten the toasting time or break them into smaller pieces.
  • How Do I Know When Sprouts Are Done? They should be soft inside and nicely charred outside.
  • Can I Prep This Ahead? You can prep each part ahead, but assemble just before serving.

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

Try More Jamie Oliver 5 Ingredients Recipes:

Jamie Oliver 5 Ingredients Brussels Sprouts

Course: 5 Ingredients Recipes
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

298

kcal

A bold, flavorful side dish—Jamie Oliver 5 Ingredients Brussels Sprouts brings together charred sprouts, creamy Parmesan yoghurt, and crispy croutons in just 25 minutes. Perfect for any meal!

Ingredients

  • 500g Brussels sprouts

  • 50g Parmesan cheese

  • 250g Greek yoghurt

  • Juice of 1/2 lemon

  • 2 slices thick sourdough bread

Directions

  • Halve and cook sprouts in a pan for 15 mins until charred.
  • Mix most of the grated Parmesan with yoghurt and lemon juice. Season.
  • Cube and toast bread in olive oil. Grate remaining Parmesan over top.
  • Spoon yoghurt on a plate, top with sprouts and croutons. Finish with more Parmesan and olive oil.

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