Sprouts with sticky shallots
Spruce up the humble sprout by serving al denté with sweet onions and crunchy nuts
- Prep: 20 mins
Cook: 15 mins
- Serves 8
- Easy
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)
Method
-
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.
-
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.
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