![](\"https:\/\/www.simplyrecipes.com\/thmb\/RCyH_WmdyIrYZwh2Ij1n5WUk5sM=\/4000x2667\/Simply-Recipes-Jamie-Brussel-Sprouts-LEAD-01-e35229c7bbe24c98b4cb813b22f37c75.jpg\")
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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\u2019t 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\u2019t need to be.\n<\/p>\n
I found out that fresh Brussels sprouts are delicious, especially when made well. Jamie Oliver\u2019s five-Ingredient Brussels Sprouts are proof of that\u2014simple ingredients can make the most beautiful and tasty dishes!\n<\/p>\n
As with any dish that uses fresh produce, Jamie\u2019s 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\u2019re firm and delightfully bitter. Once cooked, they become tender, their bitter flavor softening, offering a subtle sweetness and nuttiness in its place.\n<\/p>\n Simply Recipes \/ Sara Haas<\/p>\n <\/span> <\/p>\n Jamie capitalizes on those characteristics throughout this dish, which starts with adding halved Brussels sprouts to a hot pan to cook for 15 minutes, \u201cor until gnarly on the outside and steamy and tender on the inside.\u201d\n<\/p>\n 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\u2019s time to make some quick croutons from a few slices of sourdough bread.\n<\/p>\n 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\u2019re 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.\n<\/p>\n While I\u2019ve had my fair share of Brussels sprout dishes, I\u2019ve never had one quite like this. I wasn\u2019t sure how I felt about tossing Brussels sprouts with yogurt and croutons, but Jamie knows what he\u2019s 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.\n<\/p>\n I loved the play of flavors and textures, and the dish is worthy of a remake. Next time, I\u2019ll add some lemon zest and perhaps some pine nuts or chopped walnuts for additional flavor and crunch.\n<\/p>\n<\/div>\n #5Ingredient #Jamie #Oliver #Side #Dish #Making #Repeat<\/p>\n","protected":false},"excerpt":{"rendered":" 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\u2019t meet a fresh Brussels sprout until I was in my 20s, and even though I was hesitant […]<\/p>\n","protected":false},"author":1,"featured_media":500,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[130,497,494,239,495,206,496],"class_list":["post-499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-5ingredient","tag-dish","tag-jamie","tag-making","tag-oliver","tag-repeat","tag-side"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/499","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=499"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/499\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/500"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=499"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=499"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/figcaption><\/figure>\n How To Make Jamie Oliver’s 5-Ingredient Brussels Sprouts <\/span> <\/h2>\n