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Roasted sprouts with marmite butter recipe
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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
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
Each serving contains
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Energy
665kj
160kcal
8%
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Fat
11g
15%
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Saturates
5g
24%
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Sugars
4g
5%
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Salt
0.4g
6%
of the reference intake
Carbohydrate 8.5g
Protein 5.2g
Fibre 4.6g
Method
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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.
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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