Charred Brussels sprouts with Marmite butter
Marmite and sprouts may sound like a nightmare combination, but trust us: it works. Try this recipe for your next Christmas feast or serve on the side of a grilled piece of salmon for a year-round keto-friendly dinner.
- Serves: 8 persons
- 100g unsalted butter , softened
- 3tsp Marmite
- 500g sprouts , halved
Step 1Beat 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 2Boil 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.