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Roasted sprouts with marmite butter recipe

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


  • 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

  • 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


  1. 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.

  2. 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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