Jamie Oliver’s Beautiful Brussels with Clementine, Nutmeg and Cinnamon
Let your brussel sprouts shine in this zesty recipe from Jamie Oliver, lightly spiced with nutmeg and cinnamon.
From the book
Together: Memorable Meals, Made Easy
Rediscover the joy of being together with 120 easy recipes for gatherings big and small
Find complete menus for every occasion with mix and match dishes
From summery feasts to winter comfort food, steak nights to picnics
Buy From
Ingredients
| 3 | clementines |
| 1 | whole nutmeg, for grating |
| 1 | cinnamon stick |
| 800g | mixed Brussels sprouts and tops |
Method
Get ahead: You can do this on the day, if you prefer. Squeeze the clementine juice into a large shallow ovenproof dish. Add 2 tablespoons of extra virgin olive oil, a pinch of sea salt and black pepper and a good grating of nutmeg, then carefully set fire to the cinnamon stick, blow it out, and add to the bowl to infuse. Wash and trim the sprouts, clicking off any tatty outer leaves. Halve the tops, then slice into the stalk of each half for even cooking. Cook the sprouts in a pan of boiling water for 3 minutes, then add the tops leaf side up for another 3 minutes. Drain, refresh under cold running water, then drain again and toss straight into the dressing. Leave to cool, then cover and refrigerate overnight.
To serve: Preheat the oven to 190ºC. Pop the uncovered dish of Brussels in for 10 minutes, or until hot through. Or, you can remove the cinnamon stick and pop the dish under a hot grill for 20 minutes, and you’ll get some tasty crispy edges – your choice. Both ways are delicious.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Thank you for your rating. Our team will get back to any queries as soon as possible.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.
