Name: Sprouts with sticky shallots
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: British
Ingredients: 2 tbsp olive oil; 10 shallots finely sliced; large pinch golden caster sugar; 100g raisin; 4 tbsp red wine or sherry vinegar; 1kg brussels sprouts trimmed; handful flaked almonds toasted; pinch paprika (optional)

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Sprouts with sticky shallots

Sprouts with sticky shallots

Good Food team

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Serves 8

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 3.8 out of 5.4 ratingsRate

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Spruce up the humble sprout by serving al denté with sweet onions and crunchy nuts

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
10 shallots

finely sliced
large pinch golden caster sugar
100g raisin
4 tbsp red wine or sherry vinegar
1kg brussels sprouts

trimmed
handful flaked almonds

toasted
pinch paprika

(optional)

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Nutrition: per serving

kcal140
fat6g
saturates1g
carbs14g
sugars14g
fibre6g
protein5g
salt0.04g

low

Method

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 brussels 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.

Recipe from Good Food magazine, December 2011

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A star rating of 3.8 out of 5.4 ratings

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