Sprouts with sticky shallots
Ingredients
- Step 1 2 tbsp olive oil
- Step 2 10 shallots , finely sliced
- Step 3 large pinch golden caster sugar
- Step 4 100g raisin
- Step 5 4 tbsp red wine or sherry vinegar
- Step 6 1kg Brussels sprout , trimmed
- Step 7 handful flaked almonds , toasted
- Step 8 pinch paprika (optional)
Calories: 140
Carbohydrate: 14 g
Protein: 5 g
Fat: 6 g
Cook time: 35 minutes
Prep time: 20 minutes
Total time: 55 minutes
Servings: 8
TAGS
Buffet
Side Dish
British
2 of 5-a-day
Al dente
Brussels sprout
Brussels sprout
Christmas dinner
Christmas side
Festive
Fibre
Folate
Gluten free
Good Food
Good for you
Green
Make Ahead
Sherry vinegar
Sweet and savoury
Traditional
Vegetarian
Vegetarian side dish
Vit C
Vitamin c
Xma
Directions
- Step 1 Heat the oil in a large frying pan and sizzle the shallots for 5 mins until starting to colour. Sprinkle over the sugar, stir well, then add the raisins and vinegar. Simmer for 5 mins to make a sticky mix, then set aside.
- Step 2 Bring a large pan of salted water to the boil, then tip in the sprouts. Cook for 5 mins, then drain well, add to the shallot pan and toss everything together. Serve scattered with flaked almonds and a sprinkling of paprika, if you like.