Jamie Oliver Brussel Sprouts Yoghurt

This delicious Jamie Oliver Brussel Sprouts Yoghurt recipe is an easy and nutritious side dish, perfect for weeknight dinners or festive meals. With creamy yoghurt, toasted spices, and crunchy hazelnuts, it’s full of flavour and texture. You can swap the herbs or nuts with what you have at home, making it super flexible and simple to prepare.

Ingredients Needed

• 500g / 1.1 lbs Brussels sprouts
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 2 small red onions, peeled and sliced
• 1 bulb of fennel, trimmed and sliced
• Olive oil, for roasting
• 1 tsp sesame seeds
• 25g / ¼ cup hazelnuts
• 200g / ¾ cup Greek yoghurt
• 1 heaped tsp tahini
• 1 small garlic clove, peeled and crushed
• 1 lemon (zest and juice)
• 1 pinch of sumac
• ½ bunch each of fresh coriander, dill, and mint (about 20g / ¾ oz in total)

How To Make Brussel Sprouts Yoghurt

1. Preheat the oven: Preheat your oven to 200°C / 400°F / Gas 6.
2. Parboil the sprouts: Bring a large pan of salted water to the boil. Wash and trim the Brussels sprouts, then parboil them for 3 minutes. Drain in a colander and let them steam dry.
3. Toast and grind the spices: In a small frying pan over medium heat, toast the cumin and coriander seeds for 3 minutes until fragrant. Crush them with a pinch of sea salt using a pestle and mortar.
4. Season and roast the veg: Add most of the spice mix to a large roasting tray. Toss in the sprouts, sliced onions, and fennel. Drizzle with olive oil, mix well, and spread out evenly (use two trays if needed). Roast for 20 minutes or until tender and slightly caramelised.
5. Toast nuts and seeds: In the same frying pan, toast the sesame seeds and hazelnuts for 3 minutes. Crush with the remaining spice mix using the pestle and mortar.
6. Make the yoghurt sauce: In a bowl, mix the Greek yoghurt with tahini. Stir in the crushed garlic, finely grate in half the lemon zest, and squeeze in half the lemon juice. Season to taste.
7. Assemble the dish: Spread the yoghurt sauce over a large serving platter. Sprinkle with a pinch of sumac.
8. Add the roasted vegetables: Spoon the roasted Brussels sprout mixture on top, scraping up the crispy bits from the tray.
9. Finish with herbs and nuts: Scatter the crushed nuts and seeds over the top. Finely chop the herbs and sprinkle them generously over the dish. Serve and enjoy!

Recipe Tips

• Dry the sprouts well after boiling: Extra moisture can make them soggy instead of crispy when roasting. Let them steam dry in the colander before using.
• Toast the spices and nuts carefully: Keep an eye on them to avoid burning. They should be lightly golden and smell fragrant.
• Season the yoghurt properly: Taste before serving and add a little extra lemon or salt if needed. The yoghurt base should be tangy and flavourful.
• Chop herbs just before serving: This keeps them fresh and bright. Don’t add them too early or they might wilt.

How To Store Leftovers?

First, let the leftover roasted Brussels sprouts with yoghurt cool to room temperature. Then transfer them to an airtight container and store in the fridge for up to 3 days.

Nutrition Facts

Serving Size: 1 serving (approx. 250g)

• Calories: 250
• Total Fat: 17.5g
• Saturated Fat: 4.6g
• Total Carbohydrate: 14.8g
• Dietary Fiber: 2.3g
• Sugars: 12.1g
• Protein: 9.9g

Try More Jamie Oliver Recipes:

• Jamie Oliver Creamy Brussel Sprouts
• Jamie Oliver Brussel Sprouts Chorizo
• Jamie Oliver Balsamic Brussels Sprouts
• Jamie Oliver Brussel Sprouts Cottage Cheese