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Roasted sprouts with marmite butter recipe

18 ratings

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
Healthy
Vegetarian

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

Energy
665kj
160kcal 8%
Fat
11g 15%
Saturates
5g 24%
Sugars
4g 5%
Salt
0.4g 6%

of the reference intake
Carbohydrate 8.5g Protein 5.2g Fibre 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