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Beautiful Brussels recipe

Beautiful Brussels recipe

6 ratings

Jamie says: "Supercharge your Brussels sprouts by pairing them with best-flavour friends – onion, sage and chestnuts – then cooking low and slow until gorgeous." See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 185 calories / serving
  • Vegetarian
  • Gluten-free


  • 400g Brussels sprouts
  • 6 shallots
  • ½ a bunch of fresh sage (10g)
  • 1 knob of unsalted butter
  • 80g cooked chestnuts (from a pouch)
  • 40g dried cranberries
  • 2 tablespoons balsamic vinegar

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    3g 15%
  • Sugars

    14g 15%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 28.4g Protein 4.6g Fibre 4.9g


Jamie Oliver 155x255

  1. Wash and trim the Brussels sprouts, clicking off any tatty outer leaves, then halve through the core. Peel and finely slice the shallots, and pick the sage leaves.
  2. Put the butter in a large non-stick frying pan over a medium heat, add the sage for 1 minute, then go in with the shallots and toss together. Crumble in the chestnuts and add the cranberries, then cook for 5 minutes, stirring regularly.
  3. Turn the heat down to low, add the balsamic vinegar, followed by the sprouts and a splash of water. Cook gently with a lid on for 30 minutes, or until beautifully tender and caramelised.
  4. Season to perfection with sea salt and black pepper, then tip into a serving dish and get stuck in.

Get ahead: Make this the day before you want to eat it, then simply cover with tin foil and reheat in the oven at 180ºC/350ºF/gas 4 for 20 minutes.

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