Roasted Brussels Sprouts with Sage and Chestnut Butter

Preparation info
  • Serves


    as a side
    • Difficulty


Appears in
Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

You will make more butter than you need for this recipe, but it’s not worth making any less. It will keep in the fridge for a week or so, or can be frozen and sliced as you need it.


  • 500 g Brussels sprouts, trimmed and cut in half
  • olive oil, to roast
  • 125 g salted butter, at r


Heat the oven to 190°C/Gas 5.

Put the sprouts in a baking dish and toss in just enough olive oil to coat. Season with salt and pepper and roast for 20–3