Jamie Oliver Brussel Sprouts Gratin

There’s something kind of magical about this Jamie Oliver Brussel Sprouts Gratin. Not in the wizard-hat sense. More like, you pull it out of the oven, bubbling and golden, and suddenly even the Brussels sprout skeptics at your table lean in. That smell—cheesy, garlicky, almost sweet from the roasted sprouts—hits you before you even get the tray down. I didn’t expect to love it this much, to be honest. But here we are. Inspired by Jamie Oliver.

Ingredients You’ll Need

• 2 garlic cloves, thin-sliced like you mean it • About a kilo of Brussels sprouts (2.2 pounds, if you’re counting). Trim them. Big ones? Halve ’em. • A generous glug of olive oil (1 tablespoon, give or take) • A shake or two of dried red chili flakes. Half a teaspoon if you’re cautious. A full one if you’re not. • 100g garlic bread—stale is perfect. Fresh? Toast it first. • 450ml semi-skimmed milk. Cold. Straight from the fridge is fine. • 100g baby spinach. Not frozen. That’s a different story. • 100g Cheddar. Grated. The sharper, the better. • 1 heaped tablespoon plain flour

How To Make Jamie Oliver Brussel Sprouts Gratin

1. Heat the oven to 200C. That’s 400F for anyone outside Europe. Not that ovens care. Peel and slice the garlic. Properly thin, like paper. Wash the sprouts. If they look suspicious—black bits, raggedy leaves—chuck those. Big ones get sliced. Small ones, leave ’em be.
2. Throw the sprouts on a tray. Big one. Single layer. You want them to roast, not steam. Scatter the garlic over. Drizzle with oil. Chili flakes, salt, pepper—don’t overthink it. Just make sure they’re glistening. Roast for 20 minutes or so. Check once. They should start catching on the edges, turning gold with a bit of char.
3. While that’s happening, grab your food processor. Tear up the garlic bread. Chuck it in. Blitz to crumbs. Not dust. Something with a bit of bite left. Set aside. Don’t clean the processor. We’re not doing more dishes than necessary.
4. Into the same processor: milk, spinach, flour, and cheese. Blitz again. You’ll get this weirdly green, flecked sauce. It smells a bit like summer and school lunches at the same time. That’s your cheesy layer. Trust the process.
5. Sprouts done? Good. Pour the green sauce over them while they’re still hot. Shake the tray so it gets into all the gaps. Sprinkle the breadcrumbs on top. Don’t be shy about it. Back in the oven for 15 minutes. Keep an eye on it. When the top is bronzed and bubbling, it’s done.

Why I Love This Recipe

First time I made this, it was supposed to be “just a side.” It didn’t stay on the side for long. People went back for seconds like they were stealing it. There’s something so satisfying about the texture—soft sprouts, creamy sauce, and then bam, crunch. Comfort food, sure, but with attitude. And honestly? Way more fun to eat than I expected.

Recipe Tips

• Smaller sprouts roast better. They’re sweeter. Less cabbage-y.
• Stale garlic bread = crunchier topping. Fresh bread just goes soggy unless you toast it first.
• Don’t rush the sauce. Blend it smooth. Lumpy flour is the enemy.
• Make sure the sauce touches everything. Seriously. Every sprout.
• Keep your eye on the oven. Cheese goes from golden to burnt in seconds.

How To Store This Jamie Oliver Brussel Sprouts Gratin

• At Room Temp: Two hours. Max. After that, into the fridge it goes.
• In the Fridge: Tight container. Three days, easy. Maybe four if no one sniffs it.
• In the Freezer: Sure. It’ll freeze fine. One month, maybe a little longer. Just thaw it slow. Fridge overnight is best.
• Reheating: Oven’s best—175C, around 15 minutes. Microwaving, Quick, but you lose the crunch. Stove-top in a skillet works too, oddly enough. Keeps that golden topping alive.

Let’s Answer a Few Questions! (FAQs)

Can I use frozen sprouts?
Yep. But thaw them first. Pat them dry too. Wet sprouts won’t roast—they’ll just sulk and steam.

Can I swap the cheese?
Absolutely. Gruyère if you’re feeling fancy. Mozzarella? Not so much—too gooey. Use your gut.

How do I know the sprouts are roasted right?
Edges should be dark. Not black, just golden-brown. Poke one—they should feel tender inside but not mushy.

Can I prep this ahead?
Yes. Assemble the whole thing. Stick it in the fridge. When you’re ready, add a few extra minutes to bake time. You’ll be fine.

Nutrition Facts (per serving)

• Calories: 162
• Carbs: 22.1g
• Protein: 11.1g
• Fat: 10.4g
• Sugar: 6g
• Fibre: 5.1g
• Sodium: 0.8g

Try More Recipe: 

• Jamie Oliver Potato Rostis With Beetroot Horseradish
• Jamie Oliver Potato Wedges Recipe
• Jamie Oliver Breakfast Casserole