Jamie Oliver shared his recipe for charred Brussels sprouts with a creamy dressing, croutons and shaved Parmesan.
Taking only 25 minutes in the oven, and “not too tricky” to make, these are sure to go down a treat at Christmas.
By perfecting the recipe now, it’s a possibility that you could even convert those who proclaim to hate Brussels sprouts.
And if there are some people who are really adverse to the green vegetable, the same cooking method can be applied to the likes of broccoli, kale, and cauliflower.
Here’s how to recreate the prestigious chef’s charred Brussels sprouts in a jiffy.
Charred Brussels sprouts
Ingredients
50g Parmesan cheese, plus extra to serve
250g Greek yoghurt
Half a lemon
Two thick slices of sourdough bread
Method
Trim and halve the Brussels, char in a large non-stick frying pan on a medium heat for 15 minutes, then tip on to a board.
Meanwhile, finely grate most of the Parmesan and fold it through the yoghurt with the lemon juice. Season with sea salt and black pepper, then spoon on to a serving platter.
Place the pan on a medium-high heat. Slice the bread into cubes and toast with a drizzle of olive oil for four minutes, or until golden.
During the last minute of toasting the bread, grate over the remaining Parmesan. Arrange the croutons and Brussels on top of the yoghurt, grate some more Parmesan on top and drizzle with some extra virgin olive oil, tossing together before serving.
