Pic of Roasted brussels with sage and chestnut butter

Roasted brussels with sage and chestnut butter

Show ingredients

Roasted brussels with sage and chestnut butter

Side Serves 6 40 min
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...


  • 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
Image of Roasted brussels with sage and chestnut butter


Prep time: 10 min
Cooking time: 30 min
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

You may also like…