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A dish serving charred Brussels sprouts with Marmite butter

Charred Brussels sprouts with Marmite butter

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Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Marmite and sprouts may sound like a nightmare combination, but trust us: it works. Try our recipe and it's sure to become a Christmas tradition

  • Freezable
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal127
fat11g
saturates7g
carbs2g
sugars2g
fibre3g
protein3g
salt0.4g
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Ingredients

Method

  • STEP 1

    Beat the butter and Marmite together until smooth, then form it into a log on a piece of baking parchment, roll up and twist the ends like a Christmas cracker. Chill in the fridge until you need it. Will keep for up to a week in the fridge or two months in the freezer.

  • STEP 2

    Boil the sprouts for 3-4 mins, then drain and leave to steam-dry. Heat a non-stick frying pan, then add the sprouts and dry-fry them for 4-5 mins or until they start to blacken on the cut sides and at the edges. Take the pan off the heat, then add a chunk of the Marmite butter (keep the rest for another day). Sizzle until the butter has melted and shake the pan gently to coat the sprouts. Season with pepper, but taste before adding salt.

Goes well with

Recipe from Good Food magazine, November 2017

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Overall rating

Rating: 5 out of 5.8 ratings

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