Looking for a vibrant, flavor-packed side that brings something fresh to the table? Jamie Oliver Brussel Sprouts Yoghurt is a knockout dish with caramelised sprouts, crunchy toasted nuts, and a creamy yoghurt base with a tahini twist. I made this one chilly evening and was surprised how well the nutty spices and zesty yoghurt balanced the rich roast veg. (inspired by Jamie Oliver)

Ingredients Needed

Vegetables & Herbs:

500g / 1.1 lbs Brussels sprouts
2 small red onions, peeled and sliced
1 bulb of fennel, trimmed and sliced
½ bunch each of fresh coriander, dill, and mint (about 20g / ¾ oz in total)

Spices & Nuts:

1 tsp cumin seeds
2 tsp coriander seeds
1 tsp sesame seeds
25g / ¼ cup hazelnuts
1 pinch of sumac

For the Yoghurt Sauce:

200g / ¾ cup Greek yoghurt
1 heaped tsp tahini
1 small garlic clove, peeled and crushed
1 lemon (zest and juice)

Other:

Olive oil, for roasting

How To Make Jamie Oliver Brussel Sprouts Yoghurt

Prep the Veg: Start by preheating your oven to 200°C / 400°F / Gas 6. Bring a pot of salted water to the boil while you wash and trim your Brussels sprouts. Parboil them for just 3 minutes, then drain and let them steam dry in a colander. This step keeps them firm but not raw—perfect for roasting.

Toast the Spices: In a dry frying pan over medium heat, toast the cumin and coriander seeds until fragrant (about 3 minutes). Transfer them to a mortar with a pinch of sea salt and crush to a coarse powder. This adds depth and warmth to the dish.

Roast the Vegetables: Toss most of the spice mix into a large roasting tray. Add the sprouts, red onions, and fennel, drizzle with olive oil, and toss to coat. Spread everything out well (use two trays if needed). Roast for 20 minutes, or until the veg are golden and slightly caramelised.

Toast the Nuts and Seeds: While the veg roasts, use the same pan to toast the sesame seeds and hazelnuts. This takes about 3 minutes. Add them to the mortar and lightly crush with the remaining spice mix.

Make the Yoghurt Sauce: In a bowl, stir together the Greek yoghurt, tahini, crushed garlic, half the lemon zest, and juice from half the lemon. Give it a taste and season as needed. You want a creamy, tangy base to contrast the roasted veg.

Assemble the Dish: Spread the yoghurt sauce on a large serving platter and sprinkle with sumac for a pop of colour and citrusy zing. Top with the warm roasted Brussels sprouts mixture. Scrape up all the crispy bits from the tray—they’re pure gold!

Garnish and Serve: Sprinkle over the crushed nuts and seeds. Then finely chop your fresh herbs and scatter them generously across the top. The contrast of hot veg and cold yoghurt makes this a knockout.

Why I Love This Recipe

This is one of those dishes that turns humble Brussels sprouts into something truly exciting. I made it for a dinner with friends and everyone kept going back for seconds. The toasted nuts, the fresh herbs, the creamy yoghurt—it’s just such a clever combo. Plus, it’s endlessly flexible with whatever herbs or nuts you have around.

Recipe Tips

Dry the sprouts well after boiling: Moisture makes them steam instead of roast.
Toast spices and nuts carefully: Medium heat is your friend—don’t rush it.
Don’t skimp on seasoning the yoghurt: It should be punchy and lemony.
Use any mix of fresh herbs: Basil, parsley, or tarragon would all work.
Try almonds or walnuts instead of hazelnuts: Still crunchy, still delicious.

How To Store This Jamie Oliver Brussel Sprouts Yoghurt

In the Fridge: Transfer leftovers to an airtight container. They’ll keep well for up to 3 days. The yoghurt might loosen a bit, but it still tastes amazing.

In the Freezer: Freezing isn’t ideal due to the yoghurt, but you can freeze the roasted vegetables alone. Defrost and reheat them, then serve with fresh yoghurt.

Reheating: Warm the veg in the oven at 180°C / 350°F until hot. Serve over fresh yoghurt instead of reheating the full dish.

Nutrition Facts (per serving)

Calories: 250
Carbs: 14.8g
Protein: 9.9g
Fat: 17.5g
Sugar: 12.1g
Fibre: 2.3g
Sodium: Moderate

Let’s Answer a Few Questions! (FAQs)

Can I make this ahead of time? Totally! Roast the veg and make the yoghurt sauce separately, then assemble just before serving.

What can I use instead of tahini? You could try peanut butter or almond butter, though it will change the flavour.

Is this dish vegan? As written, it’s vegetarian. Swap the Greek yoghurt for a plant-based version to make it vegan.

Can I use frozen Brussels sprouts? You can, but they may hold more water. Just be sure to dry them thoroughly before roasting.

What other nuts would work? Almonds, walnuts, or even pistachios would all be lovely here.

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