Parmesan Brussels sprouts

Name: Parmesan Brussels sprouts
Total time: 30 min
Yield: 8 as a side
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

“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. ”

Serves 8 as a side

Cooks In30 minutes

DifficultySuper easy

Jamie Magazine Vegetables Christmas Sides Vegetable sides

Nutrition per serving

Calories 149 7%
Fat 8.7g 12%
Saturates 3.6g 18%
Sugars 4g 4%
Protein 9.7g 19%
Carbs 5.3g 2%

Of an adult's reference intake

Jamie Magazine

By Susie Theodorou

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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

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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie Magazine

By Susie Theodorou

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Method

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.

Jamie Magazine

By Susie Theodorou