The 5-Ingredient Jamie Oliver Side Dish I’m Making on Repeat

I remember the Brussels sprouts of my youth. Frozen and cooked in the microwave with a little water, they were mushy and bitter, and they were one of my least favorite foods that my mom made. I didn’t meet a fresh Brussels sprout until I was in my 20s, and even though I was hesitant to try them (thanks to my earlier experiences), I didn’t need to be.

I found out that fresh Brussels sprouts are delicious, especially when made well. Jamie Oliver’s five-Ingredient Brussels Sprouts are proof of that—simple ingredients can make the most beautiful and tasty dishes!

As with any dish that uses fresh produce, Jamie’s recipe tastes best when Brussels sprouts are in season. Luckily, that season is relatively long, peaking between September and March. Fresh Brussels sprouts offer the best texture and flavor. Uncooked, they’re firm and delightfully bitter. Once cooked, they become tender, their bitter flavor softening, offering a subtle sweetness and nuttiness in its place.

How To Make Jamie Oliver's 5-Ingredient Brussels Sprouts

Jamie capitalizes on those characteristics throughout this dish, which starts with adding halved Brussels sprouts to a hot pan to cook for 15 minutes, “or until gnarly on the outside and steamy and tender on the inside.”

While they cook, combine plain Greek yogurt with Parmesan cheese and lemon juice in a serving bowl, then season to taste with salt and pepper. Then, it’s time to make some quick croutons from a few slices of sourdough bread.

Jamie says to cube the sourdough bread and then cook the cubes with olive oil in a skillet until golden. They're finished with a bit of Parmesan before they’re added, along with the Brussels sprouts, to the bowl with yogurt. The final step is adding a bit more Parmesan and a drizzle of olive oil, then tossing gently to combine.

While I’ve had my fair share of Brussels sprout dishes, I’ve never had one quite like this. I wasn’t sure how I felt about tossing Brussels sprouts with yogurt and croutons, but Jamie knows what he’s doing. I loved the big punchy flavor of the fresh lemon juice and briny Parm. It was the perfect way to cut the creaminess of the yogurt, which tasted fresh against the earthy Brussels sprouts.

I loved the play of flavors and textures, and the dish is worthy of a remake. Next time, I’ll add some lemon zest and perhaps some pine nuts or chopped walnuts for additional flavor and crunch.

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