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Pecorino sprouts recipe

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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

Serves 6
Takes 15 mins
134 calories / serving
Healthy
Vegetarian
Gluten-free

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

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.
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.
Squeeze over the lemon. Transfer to a serving plate and top with the reserved pecorino and thyme leaves.

See more Christmas side dishes