Jamie Oliver Parmesan Brussel Sprouts

Let’s talk crispy edges, nutty cheese, and that little fiery kick—Jamie Oliver Parmesan Brussel Sprouts are a total game-changer. I made them on a chilly Tuesday night and was amazed at how something so simple turned out so rich and satisfying. They’re the kind of veggie side that could totally steal the show. (inspired by Jamie Oliver)

Ingredients Needed

• 1 kg / 2.2 lbs Brussels sprouts
• 2 tablespoons extra virgin olive oil
• 1 lemon (zest only)
• 1 teaspoon chilli flakes (or red pepper flakes)
• 4 tablespoons freshly grated Parmesan or vegetarian hard cheese
• Sea salt and freshly ground black pepper, to taste

How To Make Jamie Oliver Parmesan Brussel Sprouts

Prep the Sprouts:
Start by preheating your oven to 220°C / 430°F / Gas 7. Then get your Brussels sprouts ready—trim off the woody ends, peel away any dodgy outer leaves, and slice each one in half. This helps them roast evenly and gives you more of that caramelised surface.

Season Everything:
Toss the halved sprouts onto a large baking tray. Drizzle over the olive oil, grate over the lemon zest, and sprinkle the chilli flakes, sea salt, and a good grind of black pepper. Use your hands to mix everything right on the tray so each sprout gets a nice coating.

Roast, Then Add Cheese:
Pop the tray into the oven and roast the sprouts for 10 minutes. At this point, they’ll just be starting to soften and turn golden. Take the tray out, scatter over the grated Parmesan, and slide it back in for another 15 minutes.

Finish With Golden Goodness:
When the sprouts are done, the cheese should be bubbling and crisp in places, with the sprouts tender and slightly charred on the edges. Serve them up hot and dig in while the cheese is still melty and golden.

Why I Love This Recipe

I threw this dish together on a whim when I needed something speedy but still comforting. It blew me away. The lemon zest cuts through the richness of the cheese, and the chilli gives it just the right nudge of heat. My partner—who’s normally so-so on sprouts—went back for seconds. It’s now firmly in our winter dinner rotation.

Recipe Tips

• Cut sprouts evenly: Halving them to a similar size helps them roast rather than steam.
• Don’t skip the lemon zest: It brightens up the whole dish and makes it feel special.
• Use a large tray: Give your sprouts space to breathe so they crisp up properly.
• Add cheese halfway through: This stops the Parmesan from burning and gives you those golden edges.
• Eat straight from the oven: These sprouts are at their best when hot and crispy.

How To Store This Jamie Oliver Parmesan Brussel Sprouts

In the Fridge

Store any leftovers in an airtight container for up to 3 days. They’ll lose a bit of crispiness but still taste delicious.

In the Freezer

You can freeze them, but be warned: the texture softens. Freeze in a sealed bag or container for up to 1 month. Reheat straight from frozen for best results.

Reheating

Pop them in the oven or air fryer at 180°C/350°F for about 10 minutes to bring back some of that crispy magic. The microwave works too, but they’ll be softer.

Nutrition Facts (per serving)

• Calories: 149
• Carbs: 5.3g
• Protein: 9.7g
• Fat: 8.7g
• Sugar: 4g
• Fibre: 4.2g
• Sodium: 290mg

Let’s Answer a Few Questions!

Can I use frozen Brussels sprouts?
Totally! Just defrost them and pat dry first, so they roast instead of steaming.

What can I use instead of Parmesan?
A vegetarian hard cheese or even aged cheddar works well—just go for something that crisps up nicely.

Can I make this dish ahead?
Yes, but it’s best fresh. If you prep ahead, reheat in the oven to bring back that crisp.

Is this dish spicy?
It’s got a little warmth from the chilli flakes, but it’s not overpowering. Adjust to your taste!

Can I add other veggies?
Sure! Toss in halved baby carrots or cauliflower florets for extra colour and texture.

Try More Recipes:

• Jamie Oliver Brussel Sprouts Caesar
• Jamie Oliver Aubergine Salad
• Jamie Oliver Roast Carrot & Goat’s Cheese Salad
• Jamie Oliver 5 Ingredients Pomegranate Salad