Crispy Brussels Sprouts with Whipped Feta


Prep time: 
10 minutes
Cooking time: 
15 minutes


With this recipe, we’ve applied our collaborative, local mindset to bring a distinctively unique approach to the Brussels sprout. Although they're a beloved Christmas side dish, sprouts features in our veg bags well into March. A brilliant local chef - Fatima Tarkleman - combines them with the lively forced rhubarb of early Spring, and Graceburn British feta-style cheese, to create a refreshing dish with a touch of Americana and a whole lot of flavour.


  • 250g Brussels sprouts, outermost leaves removed, stalk trimmed, washed
  • 75g drained Graceburn or feta cheese
  • 100g light cream cheese
  • 20 g dill, fronds picked, stalks finely chopped
  • 1 head of red chicory, leaves separated, core discarded
  • Salt


  1. Make the whipped cheese. Place the Graceburn or feta in a large bowl and whisk well to break it up. Add the cream cheese and whisk for a full 2 minutes to make it nice and light. Don’t worry if it isn’t completely smooth.
  2. Make the sprouts: Preheat your oven to 225 C. Slice the Brussels sprouts in half through the core. Then slice them almost into quarters though the leaves but keeping the core intact, fanning out the leaves a little using your thumb, as though you were trying to find your place in a book. Place the prepared sprouts into a large bowl and drizzle over 3 tablespoons of oil from the jar of Graceburn (or 3 tbsp mild flavoured oil, such as rapeseed), and the thyme from the jar of Graceburn (or 1 picked sprig of thyme). Roast on a baking sheet, in the hot oven, cut side up, for 10 minutes.  Place back into the bowl they were in, and while still hot, toss with a large pinch of flakey sea salt.
  3. Assemble the final dish. Spread the whipped cheese mixture onto a large plate or platter. Arrange the chicory leaves on top, with inner side up so they act as boats to hold the sprouts. Add the crispy sprouts on top. 


Pairs well this this pickled rhubarb recipe for a real showstopping side dish: 

Photo Credit: Jonny Hughes @jonny2love
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