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Burnt Brussels sprouts with a zesty, garlic spiked creme fraiche, toasted almonds and Sweet chilli jam

Prep Time:

10 minutes

Cook Time:

10 minutes


4 Serving

About the Recipe

Brussels sprouts—those little green orbs that have been both the bane and delight of many dinner plates. If you think you know Brussels sprouts, get ready for a revelation. we're turning these humble veggies into a great side for a roast dinner or a side dish for a share style meal.


  1. 400g brussels sprouts

  2. 200g creme fraiche

  3. 25g toasted almonds

  4. zest of 1 lemon

  5. 1 small garlic clove finely chopped or grated

  6. 25mls lemon juice (roughly half a lemon squeezed)

  7. salt and pepper to taste

  8. Glug of oil to pan fry(we use Block 275 Canola oil)


  1. Pre heat oven to 160*c

  2. Prep brussel sprouts by chopping the bottoms off and cutting in half.

  3. Get a pot of water on to boil and prepare it for steaming with a basket

  4. Once oven is hot enough toast almonds on a baking sheet till golden brown roughly 5-10 minutes

  5. In a mixing bowl put Creme fraiche, garlic, lemon juice and zest and mix until well combined, taste and adjust seasoning and tartness with lemon juice if needed.

  6. Once water is boiling, steam brussels for 2 mins, at this point, we're not cooking them through we just want to take the bite off them so they will be soft enough after we pan roast them.

  7. While steaming put a large frying pan on high heat, when the brussels have steamed and the frying pan is hot spoon them into the frying pan being careful not to splash oil,

  8. Season with salt and pepper and toss a couple of times to coat in oil. Keep cooking unil golden brown and slightly blackened in parts, once cooked to your liking take off the heat.

  9. On a plate spread the creme fraice in a circle, spoon on the brussels sprouts, drizzle over the sweet chilli jam and sprinkle on the toasted almonds.

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