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Pecorino sprouts recipe

Pecorino sprouts recipe

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Created by The Tesco Real Food team

Shredded sprouts sautéed in butter and thyme and sprinkled with pecorino makes for a special side dish to serve with your Christmas dinner or any Sunday roast. This recipe would also be great tossed through pasta for a quick midweek meal! See method

Ingredients

  • 35g butter
  • 4g fresh thyme, leaves picked
  • 600g Brussels sprouts, peeled, trimmed and finely sliced
  • 60g pecorino, finely grated
  • ¼ tsp coarsely ground black pepper
  • ½ lemon, juice only
1 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    555kj
    134kcal     7%

  • Fat

    9g 13%

  • Saturates

    5g 27%

  • Sugars

    3g 4%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 4.3g Protein 6.3g Fibre 4.2g

Method

  1. Melt the butter in a frying pan over a medium heat. Add the thyme leaves (reserving 1 tbsp) and fry for 1 min until crispy. 
  2. Add the Brussels sprouts, stir through the thyme butter and fry for 6-7 mins until lightly golden and cooked, stirring occasionally. Add a splash of water. Once bubbling, remove from the heat, add the pecorino (reserving a handful) and black pepper, tossing together for 2 mins until the cheese has melted. 
  3. Squeeze over the lemon. Transfer to a serving plate and top with the reserved pecorino and thyme leaves.

See more Christmas side dishes

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