Jamie Oliver Brussel Sprout Food

PARMESAN BRUSSELS SPROUTS

Parmesan Brussels sprouts image

Not just for Christmas. Good enough to eat from the bowl as a snack, these roast sprouts are so moreish we reckon they'll convert the haters! Make them into a vegetarian main by stirring through some cooked quinoa or bulgur wheat.

Provided by Susie Theodorou

Categories Sides Jamie Magazine Vegetables Christmas Vegetable sides

Time 30m

Yield 8 as a side

Number Of Ingredients 5

Ingredients

1 kg Brussels sprouts
2 tablespoons extra virgin olive oil
1 lemon
1 teaspoon chilli flakes
4 tablespoons freshly grated Parmesan, or vegetarian hard cheese

Steps:

Preheat the oven to 220ºC/gas 7.
Trim and halve the brussels sprouts, then place on a large baking tray. Add the oil, grate over the lemon zest, then sprinkle with the chilli flakes and a pinch of sea salt and black pepper. Mix with your hands to coat.
Roast in the oven for 10 minutes - the sprouts should start to caramelise in places; when that happens, scatter over the Parmesan and roast for a further 15 minutes, until the cheese is crisp and golden brown, and the sprouts tender.

Nutrition Facts : Calories 149 calories, Fat 8.7 g fat, SaturatedFat 3.6 g saturated fat, Protein 9.7 g protein, Carbohydrate 5.3 g carbohydrate, Sugar 4 g sugar, Sodium 0 g salt, Fiber 0 g fibre

BEST-EVER BRUSSELS SPROUTS

Best-ever Brussels sprouts image

Celebrate the humble sprout with this insanely delicious recipe. Crisp cubes of apple provide beautiful sweetness, while sausage - and Worcestershire sauce (my secret ingredient) - gives a contrasting savoury kick. Serve straight from the pan or make ahead and crisp it all up in the oven on the big day - both ways work!

Provided by Jamie Oliver

Categories Mains Vegetables Christmas Sunday lunch

Time 30m

Yield 6 as a side

Number Of Ingredients 7

Ingredients

800 g Brussels sprouts
2 higher-welfare Cumberland sausages
½ a bunch of fresh sage, (15g)
20 g unsalted butter
1 onion
1 sweet eating apple
1 tablespoon Worcestershire sauce

Steps:

1. Trim the Brussels and peel away any tatty outer leaves, halving any larger ones and keeping the smaller ones whole. Cook in a large pan of boiling salted water for 5 minutes, then drain and leave to steam dry.
2. Melt the butter in a large frying pan on a medium-low heat. Pick and add half the sage leaves, cook for 3 minutes, or until crispy, then tip into a small bowl. 3. Place the pan back on the heat and squeeze the sausage meat from the skins directly into the pan, breaking it up with the back of a spoon. Cook for 3 to 5 minutes, until golden and crispy, while you peel and finely slice the onion, and pick and finely chop the remaining sage. 4. Add the onion and chopped sage to the pan and cook for 5 minutes on a medium-high heat, or until the onions have softened, stirring occasionally. 5. Peel and core the apple, then finely dice. Tip into the pan, and add the sprouts too, then add the Worcestershire sauce and toss until hot through. 6. Transfer to a serving platter, scatter over the crispy sage leaves, and dig in! Tip: For a veggie-friendly version, swap the sausages for chopped chestnuts, and use anchovy-free Worcestershire sauce.

Nutrition Facts : Calories 158 calories, Fat 8.7 g fat, SaturatedFat 3.6 g saturated fat, Protein 8.5 g protein, Carbohydrate 12 g carbohydrate, Sugar 8.9 g sugar, Sodium .4 g salt, Fiber 1 g fibre

BRUSSELS SPROUTS WITH PANCETTA

Brussels sprouts with pancetta image

Spruce up your sprouts this Christmas - Gordon Ramsay's recipe creates a really rich flavour

Provided by Gordon Ramsay

Categories Dinner, Side dish

Time 10m

Number Of Ingredients 4

Ingredients

1kg Brussels sprouts
100g thinly sliced pancetta, cut into 2cm strips
about 4 tbsp hot goose fat
shredded sage

Steps:

Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.

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