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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
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
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Energy
555kj
134kcal
7%
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Fat
9g
13%
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Saturates
5g
27%
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Sugars
3g
4%
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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