Chilli-charred Brussels sprouts

Spruce up Brussels sprouts for Christmas Day with the addition of garlic, lemon and chilli. The result is a flavourful vegan side dish that's healthy too

  • Prep:15 mins
    Cook:25 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 140
  • fat 11g
  • saturates 2g
  • carbs 4g
  • sugars 3g
  • fibre 4g
  • protein 3g
  • salt 0.3g


  • 600g Brussels sprouts, trimmed at the base
  • 60ml olive oil
  • 4 garlic cloves, peeled and bashed
  • 1-2 tsp chilli flakes
  • 1 lemon, zested and juiced


Don’t want chilli?

Lose the chilli and add some flaked almonds and black pepper instead.


  1. Bring a pan of salted water to the boil. Add the Brussels sprouts and cook for 4-5 mins until just tender, then drain and leave to cool a little before slicing in half vertically.

  2. Meanwhile, heat 3 tbsp olive oil in a large frying pan over a medium heat, add the garlic and cook until golden but not burnt, around 4 mins. Use a slotted spoon to remove the garlic and discard. Add the chilli flakes and a big pinch of salt to the oil, then put the sprouts cut-side down in the pan, and leave them to cook for around 10 mins. Don’t be tempted to move them – this ensures that they get some colour. Add the remaining olive oil and the lemon juice, then cook for a few mins more.

  3. Tip onto a large serving platter, top with lemon zest and season. These will hold in a low oven for 20 mins while you get everything else ready.

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