This easy Brussels Sprouts Worcestershire Sauce recipe by Jamie Oliver is a quick and flavour-packed side dish, perfect for any meal. Made with butter, red onion, sage, and Worcestershire sauce, it’s hot, savoury, and simple to make. You can easily use fresh or frozen sprouts, and the garlic adds a delicious kick right at the end.
Ingredients Needed
- 1 red onion
- 50g unsalted butter (about 3½ tbsp)
- 4 sprigs fresh sage
- 1kg Brussels sprouts (about 2.2 lbs)
- 4 tbsp Worcestershire sauce
- 1 garlic clove
How To Make Brussel Sprouts Worcestershire Sauce
- Prepare the onion: Peel and quarter the red onion, then slice it using the fine slicing attachment of your food processor.
- Sauté the onion and sage: Tip the sliced onion into a large pan over medium heat with the butter. Pick, finely slice, and add the sage leaves. Cook for about 4 minutes, stirring occasionally, until soft and fragrant.
- Prep the Brussels sprouts: Wash and trim the Brussels sprouts, removing any damaged outer leaves. Slice them finely using the same processor attachment.
- Cook the sprouts: Add the sliced sprouts to the pan, turn the heat up, cover, and cook for 10 minutes, stirring occasionally. Add a splash of water if needed to prevent sticking.
- Finish and serve: Turn off the heat. Crush in the unpeeled garlic using a garlic press. Add Worcestershire sauce, stir well, season to taste, and serve hot.
Recipe Tips
- Slice sprouts thinly: Use a food processor with a fine slicer to get evenly thin slices. This helps them cook faster and taste better.
- Don’t skip the sage: Fresh sage adds a deep, earthy flavour that pairs perfectly with the butter and onion.
- Cook covered: Keeping the pan covered helps steam the sprouts and makes them soft without burning.
- Add water if dry: If the pan looks dry while cooking, add a splash of water to stop sticking and keep the sprouts tender.
- Crush garlic last: Add the garlic right at the end with the heat off for a fresh, bold flavour that doesn’t burn.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Brussels sprouts cool to room temperature. Then, transfer them to an airtight container and refrigerate. They will stay fresh for up to 3 days in the fridge.
- Freeze: Let the sprouts cool completely, then place them in a freezer-safe container or bag. Freeze for up to 2 months. To use, thaw them overnight in the fridge before reheating.
- Reheat: Add the sprouts to a pan with a small splash of water or butter. Heat over medium heat for 5–7 minutes, stirring often until hot.
Nutrition Facts
Serving Size: 1 serving (approx. 200g)
- Calories: 114
- Total Fat: 6.9g
- Saturated Fat: 3.6g
- Total Carbohydrate: 8.5g
- Dietary Fiber: 0.5g
- Sugars: 6.4g
- Protein: 4.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Brussel Sprouts With Apple And Sausage
- Jamie Oliver Roasted Brussels Sprouts
- Jamie Oliver Brussel Sprouts With Bacon
- Jamie Oliver Parmesan Brussel Sprouts
Jamie Oliver Brussel Sprouts Worcestershire Sauce
Description
This easy Brussels Sprouts Worcestershire Sauce recipe by Jamie Oliver is a quick and flavour-packed side dish, perfect for any meal. Made with butter, red onion, sage, and Worcestershire sauce, it’s hot, savoury, and simple to make. You can easily use fresh or frozen sprouts, and the garlic adds a delicious kick right at the end.
Ingredients
Instructions
- Prepare the onion: Peel and quarter the red onion, then slice it using the fine slicing attachment of your food processor.
- Sauté the onion and sage: Tip the sliced onion into a large pan over medium heat with the butter. Pick, finely slice, and add the sage leaves. Cook for about 4 minutes, stirring occasionally, until soft and fragrant.
- Prep the Brussels sprouts: Wash and trim the Brussels sprouts, removing any damaged outer leaves. Slice them finely using the same processor attachment.
- Cook the sprouts: Add the sliced sprouts to the pan, turn the heat up, cover, and cook for 10 minutes, stirring occasionally. Add a splash of water if needed to prevent sticking.
- Finish and serve: Turn off the heat. Crush in the unpeeled garlic using a garlic press. Add Worcestershire sauce, stir well, season to taste, and serve hot.
Notes
- Slice sprouts thinly: Use a food processor with a fine slicer to get evenly thin slices. This helps them cook faster and taste better.
- Don’t skip the sage: Fresh sage adds a deep, earthy flavour that pairs perfectly with the butter and onion.
- Cook covered: Keeping the pan covered helps steam the sprouts and makes them soft without burning.
- Add water if dry: If the pan looks dry while cooking, add a splash of water to stop sticking and keep the sprouts tender.
- Crush garlic last: Add the garlic right at the end with the heat off for a fresh, bold flavour that doesn’t burn.
Jamie Oliver Brussel Sprouts Worcestershire Sauce