Roasted sprouts with marmite butter recipe
Tangy Marmite butter helps bring Brussels sprouts to the next level, making them a must-have at your Christmas feast. Chestnuts help give a crunch to the dish, while cheesy pecorino is a welcome addition too.
See method- Serves 6
- 10 mins to prepare and 20 mins to cook
- 160 calories / serving
Ingredients
- 600g Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- 1 tsp Marmite or yeast extract
- 40g unsalted butter, at room temperature
- 80g cooked whole chestnuts, crumbled
- 20g finely grated pecorino
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Shop ingredientsEach serving contains
- Energy
- 665kJ 160.0kcal
- Fat
- 11g
- Saturates
- 5g
- Salt
- 0.4g
- Sugars
- 4g
of the Reference intake
Carbohydrate 8.5gProtein 5.2gFibre 4.6g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Put the sprouts on a large baking sheet, pour over the oil, then use your hands to thoroughly rub it into the layers of the sprouts. Roast for 10-15 mins until crispy and lightly golden.
- Meanwhile, beat the Marmite and butter together in a bowl. Dot the Marmite butter over the sprouts and toss to combine. Scatter over the chestnuts and cheese and return to the oven; cook for a further 5 mins until beginning to char and crisp.
- Use it up: Add leftover chestnuts to your stuffing mix, or crumble into porridge with fruit.
- See more Christmas recipes
