Charred Sprouts with Garlic Chips
By OcadoLife
Published on 14 November 2025
“Win over any sprout sceptic with these sweet, smoky Brussels,” says food stylist Keiron George, creator of these vegan Charred Sprouts with Garlic Chips. “Sumac adds a tangy citrus edge, while cranberries and crispy garlic bring sweetness and crunch.” If you’re short on time, you can skip making the garlic chips and instead drop in 2 crushed garlic cloves when frying the onions. Time and servings
25 minsTotal time
6Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 4 tbsp olive oil
- 5 garlic cloves, finely sliced
- 400g Brussels sprouts, halved
- 1 large red onion, thinly sliced
- 50g dried or fresh cranberries
- 1 lemon, zested and juiced
- 1 tbsp sumac
- 1 tbsp chopped flat-leaf parsley
Method
Step 1
Heat the oil in a large frying pan. Add the garlic and fry over medium heat until golden. Remove with a slotted spoon to a plate; set aside.Step 2
Add the sprouts to the hot pan and toss to coat in the oil. Fry on high for 5 mins or until slightly charred, then turn down to medium.Step 3
Add the onion, fry for 2 mins, then add the cranberries, lemon juice and sumac, along with a pinch of salt and pepper. Cook for a further 5 mins or so until the sprouts have softened but retain some bite.Step 4
Mix together the parsley and lemon zest in a small bowl. Tip half into the sprout mixture and toss through.Step 5
Put the sprouts into a serving dish. Scatter over the remaining parsley mixture and the reserved garlic chips, and serve. Chill leftovers for up to 2 days.