I have vivid memories of the Brussels sprouts from my childhood. Frozen and nuked in the microwave with a splash of water, they turned out soggy and acrid, quickly earning the title of one of the least appealing dishes my mom would prepare. It wasn’t until I reached my twenties that I encountered fresh Brussels sprouts for the first time. Despite my initial reluctance to give them a try, owing to my past encounters, it turned out I needn’t have worried. Fresh Brussels sprouts are actually quite delightful when prepared well. Jamie Oliver’s five-Ingredient Brussels Sprouts recipe stands as a testament to this – proving that simple ingredients can be used to create exquisite and flavorful dishes!
As is the case with any recipe utilizing fresh produce, Jamie’s dish truly shines when Brussels sprouts are in season. Fortunately, this season stretches relatively long, reaching its peak between September and March. Fresh Brussels sprouts boast an ideal texture and flavor profile – firm and pleasantly bitter when raw, tender with a subtle sweetness and nuttiness once cooked.
In his recipe, Jamie capitalizes on these characteristics by instructing to cook halved Brussels sprouts in a hot pan for 15 minutes, until they are “gnarly on the outside and steamy and tender on the inside.” Meanwhile, a mixture of plain Greek yogurt, Parmesan cheese, and lemon juice is prepared in a serving bowl, seasoned to taste with salt and pepper. Additionally, some quick croutons are made by cubing sourdough bread slices and toasting them in a skillet with olive oil until golden. These croutons, sprinkled with Parmesan, are then combined with the cooked Brussels sprouts into the yogurt mixture. The dish is finished off with an extra sprinkle of Parmesan, a drizzle of olive oil, and a gentle toss to combine.
While I’ve sampled numerous Brussels sprout recipes in the past, Jamie’s rendition truly stands out. Initially skeptical about the idea of mixing Brussels sprouts with yogurt and croutons, I was pleasantly surprised by the bold flavors of fresh lemon juice and savory Parmesan. The tartness of the lemon effectively countered the creaminess of the yogurt, creating a refreshing contrast against the earthy Brussels sprouts. The interplay of flavors and textures in this dish was truly delightful and certainly warrants a repeat performance. For my next attempt, I plan on incorporating some lemon zest and perhaps a sprinkling of pine nuts or chopped walnuts to introduce additional flavors and crunch.
Recipe Source: Jamie Oliver’s Charred Brussels Sprouts Recipe – SimplyRecipes.
