This easy Brussels sprouts chilli recipe by Jamie Oliver is a quick and flavorful side dish, perfect for any meal. The sprouts are pan-fried until crispy with garlic, chilli flakes, and a splash of lemon. You can use fresh or frozen sprouts, and it’s a great way to turn a simple veggie into something bold and tasty.
Ingredients Needed
- 600g (about 1¼ lb) Brussels sprouts, trimmed at the base
- 60ml (¼ cup) olive oil
- 4 garlic cloves, peeled and bashed
- 1–2 tsp chilli flakes
- 1 lemon, zested and juiced
How To Make Brussel Sprouts Chilli
- Cook the sprouts: Bring a pan of salted water to a boil. Add Brussels sprouts and cook for 4–5 minutes until just tender. Drain and let cool slightly, then slice in half lengthwise.
- Prepare the flavoured oil: Heat 3 tbsp olive oil in a large frying pan over medium heat. Add the garlic and cook until golden (about 4 minutes). Remove and discard the garlic with a slotted spoon.
- Sear the sprouts: Add chilli flakes and a generous pinch of salt to the oil. Place the sprouts cut-side down in the pan and cook undisturbed for around 10 minutes until golden and crispy.
- Finish with lemon: Add remaining olive oil and lemon juice. Cook for a few more minutes.
- Serve: Transfer to a serving dish, sprinkle with lemon zest, and season to taste. Can be kept warm in a low oven for up to 20 minutes.
Recipe Tips
- Trim the sprouts properly: Cut off the base and remove any yellow or damaged leaves so they cook evenly and taste fresh.
- Don’t skip boiling: Boiling first helps soften the sprouts so they crisp up better in the pan.
- Use enough oil: The sprouts need enough olive oil to get a golden, crispy finish—don’t hold back.
- Place cut-side down: Always place the sprouts flat-side down in the pan and don’t move them—this gives the best colour and flavour.
- Balance the lemon and chilli: Adjust the lemon juice and chilli flakes to your taste so it’s not too spicy or sour. Taste before serving!
How To Store Leftovers?
Let the leftover Brussels sprouts with chilli cool to room temperature first. Then, place them in an airtight container and store them in the fridge. They will stay fresh for up to 3 days.
Nutrition Facts
Serving Size: 1 of 6 servings (about 150g)
- Calories: 140
- Total Fat: 11g
- Saturated Fat: 2g
- Total Carbohydrate: 4g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Mashed Potatoes And Brussel Sprouts
- Jamie Oliver Brussel Sprouts Worcestershire Sauce
- Jamie Oliver Brussel Sprouts With Apple And Sausage
- Jamie Oliver Roasted Brussels Sprouts
Jamie Oliver Brussel Sprouts Chilli
Description
This easy Brussels sprouts chilli recipe by Jamie Oliver is a quick and flavorful side dish, perfect for any meal. The sprouts are pan-fried until crispy with garlic, chilli flakes, and a splash of lemon. You can use fresh or frozen sprouts, and it’s a great way to turn a simple veggie into something bold and tasty.
Ingredients
Instructions
- Cook the sprouts: Bring a pan of salted water to a boil. Add Brussels sprouts and cook for 4–5 minutes until just tender. Drain and let cool slightly, then slice in half lengthwise.
- Prepare the flavoured oil: Heat 3 tbsp olive oil in a large frying pan over medium heat. Add the garlic and cook until golden (about 4 minutes). Remove and discard the garlic with a slotted spoon.
- Sear the sprouts: Add chilli flakes and a generous pinch of salt to the oil. Place the sprouts cut-side down in the pan and cook undisturbed for around 10 minutes until golden and crispy.
- Finish with lemon: Add remaining olive oil and lemon juice. Cook for a few more minutes.
- Serve: Transfer to a serving dish, sprinkle with lemon zest, and season to taste. Can be kept warm in a low oven for up to 20 minutes.
Notes
- Trim the sprouts properly: Cut off the base and remove any yellow or damaged leaves so they cook evenly and taste fresh.
- Don’t skip boiling: Boiling first helps soften the sprouts so they crisp up better in the pan.
- Use enough oil: The sprouts need enough olive oil to get a golden, crispy finish—don’t hold back.
- Place cut-side down: Always place the sprouts flat-side down in the pan and don’t move them—this gives the best colour and flavour.
- Balance the lemon and chilli: Adjust the lemon juice and chilli flakes to your taste so it’s not too spicy or sour. Taste before serving!