Jamie Oliver Brussel Sprouts Worcestershire Sauce

When I first came across the Jamie Oliver Brussel Sprouts Worcestershire Sauce recipe, I wasn’t expecting it to pack such a punch—but wow, it totally delivers. These sprouts are buttery and tender with a rich, savoury edge from the Worcestershire sauce, and just enough sweetness from red onion to balance it out. It’s a bold little side dish that’s both comforting and surprisingly elegant. (inspired by Jamie Oliver)

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 Jamie Oliver Brussel Sprouts Worcestershire Sauce

Prep the Onion:

Start by peeling and quartering your red onion. I like to pop it into the food processor using the fine slicing attachment—this makes the slices beautifully thin and even, which helps them melt down quickly in the pan.

Sauté the Onion and Sage:

Melt the butter in a large pan over medium heat. Add in the sliced red onion and finely chopped fresh sage. The smell at this point is absolutely amazing—herby, buttery, and rich. Let this cook for around 4 minutes, stirring now and then, until everything softens and gets a little golden.

Prepare the Sprouts:

Give your Brussels sprouts a good wash, trim the ends, and peel off any ragged outer leaves. Then, slice them finely using the same processor blade you used for the onion. If you’re using frozen sprouts, just defrost them first—they work really well in this dish too.

Cook the Sprouts:

Add your shredded sprouts to the pan with the onion and sage. Crank up the heat, cover the pan with a lid, and let everything cook for about 10 minutes. Stir every few minutes to make sure nothing sticks or burns. If it starts to get dry, a quick splash of water will keep everything moving nicely.

Finish It Off:

Once the sprouts are tender and slightly golden at the edges, turn off the heat. Use a garlic press to crush in the unpeeled garlic—this adds a zippy punch of freshness. Pour in the Worcestershire sauce, stir everything together, season with salt and pepper to taste, and serve piping hot.

Why I Love This Recipe

I made this dish on a chilly Sunday evening as a quick side for roast chicken, and honestly, it stole the show. Even people who claim not to like Brussels sprouts were going back for seconds. It’s got that classic Jamie Oliver magic: simple, clever, and full of flavour. The Worcestershire sauce brings just the right amount of tang, and the garlic at the end is genius.

Recipe Tips

• Slice sprouts thinly: The finer the slice, the faster they cook and the better they soak up all that buttery goodness.
• Use fresh sage if possible: Dried sage doesn’t deliver the same earthy punch—fresh really lifts this dish.
• Keep the lid on: This helps steam the sprouts so they’re tender instead of dry or chewy.
• Add water if needed: A tablespoon or two of water keeps things moist if your pan dries out mid-cook.
• Garlic goes in last: That final touch of raw garlic keeps the flavour vibrant and avoids any bitterness from overcooking.

How To Store This Jamie Oliver Brussel Sprouts Worcestershire Sauce

In the Fridge

Store cooled leftovers in an airtight container for up to 3 days. These reheat beautifully.

In the Freezer

Freeze cooled sprouts in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm them gently in a pan over medium heat with a splash of water or a knob of butter. Stir regularly until heated through—about 5–7 minutes.

Nutrition Facts (per serving)

• Calories: 114
• Carbs: 8.5g
• Protein: 4.8g
• Fat: 6.9g
• Sugar: 6.4g
• Fibre: 0.5g
• Sodium: ~300mg (depending on Worcestershire brand)

Let’s Answer a Few Questions!

Can I make this without a food processor?
Totally! Just slice the onion and sprouts as finely as you can with a knife—more effort, but same great result.

Is there a vegan version of this recipe?
Yes! Swap the butter for vegan butter and check your Worcestershire sauce—some brands are vegan-friendly.

Can I make this ahead of time?
Absolutely. It tastes great reheated, so feel free to make it earlier in the day and warm it up when needed.

Will frozen Brussels sprouts work?
Yes, just thaw them first and slice once soft. They’re a great time-saver.

What main dish does this pair with best?
It’s perfect alongside roast chicken, pork chops, or even a hearty veggie pie.

Try More 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