Sprouts With Sticky Shallots

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

• Cooking Time Prep 20 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  132

• Protein

  5g

• Carbs

  15g

• Fat

  6g

• Saturates

  1g

• Fibre

  6g

• Sugar

  14g

• Salt

  0.05g

Ingredients

• 2 tbsp olive oil
• 10 shallots, finely sliced
• large pinch golden caster sugar
• 100g raisins
• 4 tbsp red wine or sherry vinegar
• 1kg Brussels sprouts, trimmed
• handful flaked almonds, toasted
• pinch paprika (optional)

Directions

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.
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.

Categories: All Christmas