Jamie Oliver Roasted Brussels Sprouts

Jamie Oliver Roasted Brussels Sprouts are one of those side dishes that totally surprise you—crispy on the outside, tender in the middle, and full of zingy lemon flavour. They’re so simple, yet every bite has that satisfying golden crunch and a little nuttiness that makes you want more. I made these on a busy weeknight and was amazed at how quickly they came together. (inspired by Jamie Oliver)

Ingredients Needed

• 1kg / 2.2 lbs Brussels sprouts
• 2 tbsp extra virgin olive oil
• Zest of 1 lemon
• Sea salt and black pepper, to taste
• Optional: Aged or vegetarian Parmesan, for serving

How To Make Jamie Oliver Roasted Brussels Sprouts

Prep the Sprouts:

Start by trimming the ends off your Brussels sprouts and peeling away any scruffy or damaged outer leaves. Give them a good wash, then dry them really well—this is key to getting that perfect roast. I like to use a clean tea towel to pat them dry.

Season with Love:

Toss the Brussels onto a large baking tray. Drizzle over the olive oil and season with sea salt and freshly cracked black pepper. Don’t be shy with the seasoning—it brings out the natural sweetness of the sprouts. Use your hands to toss everything together, making sure each sprout is nicely coated.

Roast to Perfection:

Spread them out in a single layer, cut side down if you’ve halved any. Pop the tray into a preheated oven at 220°C / 425°F / gas mark 7. Roast for about 20 minutes, or until the sprouts are golden and tender with crispy outer leaves. You’ll know they’re ready when they start to caramelise at the edges.

Add a Finishing Touch:

Once out of the oven, grate over the lemon zest for that bright, citrusy finish. If you’re feeling fancy (or cheesy), sprinkle over a bit of Parmesan while they’re still hot so it melts slightly—absolutely divine.

Why I Love This Recipe

I made this as a side dish with roast chicken, and honestly, it nearly stole the show. Even my sprout-skeptic partner went in for seconds. I love how Jamie Oliver keeps things fuss-free but still packs in big flavour. The lemon zest at the end is genius—it totally lifts the dish.

Recipe Tips

• Dry thoroughly after washing: Damp sprouts will steam, not roast—use a towel to pat them dry.
• Halve larger sprouts: This helps them cook evenly and gives extra crispy edges.
• Don’t crowd the tray: Leave space between each sprout so they can crisp up properly.
• Go cheesy: A bit of Parmesan or nutritional yeast makes them extra moreish.
• Air fryer hack: Short on time? Roast in the air fryer at 180°C / 356°F for 10 minutes.

How To Store This Jamie Oliver Roasted Brussels Sprouts

In the Fridge

Store leftovers in an airtight container for up to 3 days. They’ll soften a bit but still taste great.

In the Freezer

Not ideal—freezing tends to mess with the texture. If you must, freeze for up to a month and reheat in the oven.

Reheating

Toss them back onto a tray and warm in a hot oven (200°C / 400°F) for 8–10 minutes to bring back some of that crispy goodness.

Nutrition Facts (per serving)

• Calories: 127
• Carbs: 8.2g
• Protein: 7.1g
• Fat: 7.6g
• Sugar: 6.2g
• Fibre: 8.2g
• Sodium: depends on salt used (estimate ~180mg)

Let’s Answer a Few Questions!

Can I use frozen Brussels sprouts?
Totally! Just thaw and dry them really well first. They won’t be quite as crisp but still taste great.

What can I serve these with?
They go brilliantly with roast meats, grilled tofu, or even stirred through pasta with a bit of garlic.

Can I skip the lemon?
Sure, but it adds such a nice zing. Try a splash of balsamic vinegar instead.

How do I know when they’re done?
Look for golden edges and tender centres. Give one a poke or taste—if it’s soft and nutty, you’re good to go.

Is Parmesan vegetarian?
Traditional Parmesan isn’t, but many stores now sell vegetarian alternatives—just check the label.

Try More Recipes:

• Jamie Oliver Brussel Sprouts With Bacon
• Jamie Oliver Parmesan Brussel Sprouts
• Jamie Oliver Brussel Sprouts Caesar
• Jamie Oliver Aubergine Salad