Sprouts with sticky shallots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
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- 2 tbsp olive oil
- 10 shallotsfinely sliced
- large pinch golden caster sugar
- 100g raisin
- 4 tbsp red wine or sherry vinegar
- 1kg brussels sproutstrimmed
- handful flaked almondstoasted
- pinch paprika(optional)
Nutrition: per serving
- kcal140
- fat6g
- saturates1g
- carbs14g
- sugars14g
- fibre6g
- protein5g
- salt0.04glow
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.
