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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
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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.
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.
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