‘Nduja and Parmesan sprouts
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 6
- Dietary
- Egg-freeGluten-freeNut-free
We defy even the most ardent sprout hater not to enjoy this delicious festive side! Rich, spicy and incredibly easy to cook, it's a winner.
Each serving provides 140 kcal, 4.7g protein, 4.1g carbohydrate (of which 3.1g sugars), 11.1g fat (of which 3.6g saturates), 2.7g fibre and 0.07g salt.
Ingredients
- 2 tbsp olive oil
- 500g/1lb 2oz Brussels sprouts, halved
- 60g/2¼oz ‘Nduja
- 20g/¾oz Parmesan, grated
Method
Heat the olive oil in a large, lidded frying pan over a medium-high heat and add the sprouts, cut-side down. Cook for about 5 minutes until a little charred – you may need to do this in two batches.
If cooked in batches, return all of the sprouts back to the pan and add 2 tablespoons of water. Cover with a lid and leave for 5 minutes, this will allow the sprouts to steam and cook through completely. Remove the sprouts from the pan and set aside.
Turn the heat down to medium and add the ‘nduja to the pan, using the back of a wooden spoon to break it up. Cook gently until it melts (this will take around 3–5 minutes), then add the sprouts back in and toss to coat.
Serve topped with grated Parmesan.
Recipe tips
This is a really easy recipe to scale up (or down, although we doubt you’d want that), depending on how many people you’re feeding.
