Pecorino sprouts recipe
Created by The Tesco Recipes team
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- Serves 6
- Takes 15 mins
- 134 calories / serving
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 555kJ 134.0kcal
- Fat
- 9g
- Saturates
- 5g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 4.3gProtein 6.3gFibre 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
