Sticky Marmite Sprouts
We’ve got two controversial ingredients and whether you love them or you hate them, Brussel sprouts and Marmite are the festive match you’ve been waiting for.
Santa truly delivered this year. Forget the soggy boiled sprouts and change it up with my delicious breadcrumbed Marmite beauties. These would make a lovely addition to your Christmas dinner, but don’t let that stop you eating these all year round.
Erm, I’m not quite convinced about the Marmite part…
Trust me. IT IS SO GOOD. The sticky caramelised Marmite wraps the Brussel sprouts in a deep, umami flavour that compliments the golden honey butter mix. Then it’s topped off with a gloriously crunchy chestnut and breadcrumb coating. The combination of textures and flavours don’t overpower the sprouts, they simply elevate them enough that they’ll become the best gift you received this year. Wanna double up for your Christmas dins? If so, you’ll love my Marmite roasties. The salty, tacky richness of the Marmite works beautifully with the sweetness of the roasties. At this point, my dinner is gonna be 82% Marmite.
Another wonderful thing about Marmite is how versatile is it. Use it in a pasta dish with butter and cheese, add it in with your chicken glazes, mix it into your homemade sausage rolls or simply spread it on a wedge of toast. I could probs eat it straight off a spoon tbh but maybe don’t do that. Now I haven’t tried out this recipe with Vegemite but you should get similar results as the textures are more or less the same. You will get a slightly different taste as Vegemite tends to be a little more intense and salty, however as you’ve got the sweetness from the honey in this recipe, that may not be as noticeable. So give it a go!
And you never know, you may convert a non-sprout lover with this recipe. Don’t forget to tag me in any pictures of your Poppy Cooks meals? Or even Marmite related recipes because I obvs love seeing these too.
Ingredients
- 400g Brussels sprouts
- 40g unsalted butter
- A handful of breadcrumbs
- Small handful of cooked chestnuts, chopped
- 3 leaves of sage
- Drizzle of oil
- 1 tsp Marmite
- 1 tsp honey
Method
- Clean and trim your sprouts.
- Get the sprouts into boiling water and cook for 2 minutes until just tender.
- Drain them and then cut them in half.
- In a frying pan on a medium heat, add half the butter. Once it’s frothy, add the bread crumbs and chopped chestnuts, then cook until browned. Add the chopped sage.
- Remove from the pan and save for later.
- In the same pan, add the rest of the butter and once frothy add the honey and Marmite and melt together.
- Add in the sprouts and toss together.
- Then sprinkle over the crumb and serve! Enjoy!