Roasted brussels with sage and chestnut butter
Roasting is an easy way to bring out the best in sprouts. Topped with melting chestnut and sage-infused butter, this makes a lovely vegetarian side. It'll make more butter than you need – keep the rest in the fridge for a week and use it to toss with greens, top jacket potatoes, stuff poultry...
Ingredients
- 500g Brussels sprouts, trimmed
- olive oil
- 125g salted butter, softened at room temperature
- 100g cooked and peeled chestnuts (a vac-pack is the easiest way of buying chestnuts for cooking with), finely chopped
- 8 leaves sage, finely chopped
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4. Cut the sprouts in half through the core. Put in a baking dish and toss in just enough olive oil to lightly coat. Season with salt and pepper.
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Step 2
Roast in the oven for 30 minutes or so, until just tender but still with some bite. Toss once or twice during cooking.
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Step 3
Put the butter in a large bowl and beat well with a wooden spoon until very soft. Stir in the chestnuts and sage.
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Step 4
Lay a piece of cling film on your work surface. Spoon the butter into the middle. Fold the cling film over and twist both ends to form a sausage shape. Refrigerate until needed.
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Step 5
When the Brussels are roasted, slice 6 thin slices from the butter and toss in the sprouts just before serving. Check the seasoning before serving.