If you’re on the hunt for a delicious side dish that’s quick, comforting, and perfect for the holidays, this Jamie Oliver Creamy Brussel Sprouts recipe is just the thing. The sprouts turn beautifully tender, coated in a luscious cream sauce enriched with garlic, shallots, and Dijon mustard. It’s rich, savoury, and a little bit fancy—all with minimal effort. I made this for a Sunday roast, and honestly, it stole the show. (inspired by Jamie Oliver)

Ingredients Needed

500g / 1 lb 2 oz Brussels sprouts, trimmed and halved
25g / 1 oz butter
2 tsp sunflower oil
1 long shallot or 1/2 small onion, very finely chopped
1 garlic clove, crushed
3 tbsp dry white wine
150ml / 5 fl oz double cream (heavy cream)
1 tsp Dijon mustard
Pinch of caster sugar (superfine sugar)
Salt and freshly ground black pepper, to taste

How To Make Jamie Oliver Creamy Brussel Sprouts

Boil the Sprouts: Start by bringing a medium saucepan of water to a boil. Add the halved Brussels sprouts and let them cook for about 8 minutes. You want them just tender—check with a knife. Once they’re done, drain them in a sieve and set aside.

Sauté the Aromatics: While the sprouts are bubbling away, melt the butter together with the sunflower oil in a small frying pan over medium heat. Add your finely chopped shallot or onion, and let that gently cook for 3–4 minutes. Stir regularly to avoid burning. When it’s soft and golden, stir in the crushed garlic and cook just for a few seconds until fragrant.

Add Wine and Make the Sauce: Pour in the dry white wine and bring it to a gentle boil. Let it reduce just a little before stirring in the double cream and Dijon mustard. Add a pinch of caster sugar, some salt, and a generous amount of freshly ground black pepper. Let the sauce simmer for 1–2 minutes, stirring occasionally. If it thickens too much, add a splash of water to loosen it up.

Bring It All Together: Now it’s time for the magic! Toss the cooked sprouts into the pan with the creamy mustard sauce. Stir everything together gently so all the sprouts get coated in that velvety goodness. Serve hot, and watch them disappear.

Why I Love This Recipe

I made this dish on a chilly weekend to go alongside roast chicken and mash, and it was a total crowd-pleaser. Even folks who usually skip sprouts went back for seconds. The Dijon gives it a little punch, and the cream makes everything indulgent. It’s one of those sides that’s so simple but feels gourmet.

Recipe Tips

Don’t overcook the sprouts: 8 minutes is just right. They should be fork-tender but still bright and slightly firm.
Swap in shallots: If you don’t have shallots, half a small onion works perfectly.
Go easy on the wine: Just a splash is enough to deepen the flavour.
Add herbs if you like: A bit of thyme or chopped parsley can add a fresh twist.
Reheat gently: Use low heat and maybe a dash of water or cream to revive the sauce.

How To Store This Jamie Oliver Creamy Brussel Sprouts

In the Fridge: Store in an airtight container for up to 3 days. They reheat beautifully!

In the Freezer: Not the best dish to freeze—cream sauces can split—but you can try it in a pinch. Reheat slowly and stir well.

Reheating: Pop them in a saucepan over low heat, or microwave in short bursts, stirring between each. Add a splash of water or cream to bring back the silky texture.

Nutrition Facts (per serving)

Calories: 261
Carbs: 14g
Protein: 3.9g
Fat: 21.4g
Sugar: 3.9g
Fibre: 4.6g
Sodium: 190mg (approx.)

Let’s Answer a Few Questions!

Can I make this dairy-free?
Yes! Swap the cream for a dairy-free alternative like oat cream, and use vegan butter.

What wine works best?
A dry white like Sauvignon Blanc or Pinot Grigio works really well.

Can I make it ahead of time?
You can! Just reheat gently with a splash of cream or water.

Do kids like this?
Totally. The creamy sauce makes the sprouts much more appealing.

Is this gluten-free?
Yes, as long as your mustard and cream are gluten-free verified.

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