Sprouts with sticky shallots

Sprouts with sticky shallots

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 8
Spruce up the humble sprout by serving al denté with sweet onions and crunchy nuts

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal132
  • fat6g
  • saturates1g
  • carbs15g
  • sugars14g
  • fibre6g
  • protein5g
  • salt0.05g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 10 shallot, finely sliced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • large pinch golden caster sugar
  • 100g raisin
  • 4 tbsp red wine or sherry vinegar
  • 1kg Brussels sprout, trimmed
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • handful flaked almonds, toasted
  • pinch paprika (optional)
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

eeppee's picture
5

I am not a sprout person and only eat them when dining at someone else's house (because I know they're good for you)... Last Christmas I decided to try this and it makes them much more edible!

I'm actually commenting because I'm planning them in to this years menu!

eeppee's picture
5

I am not a sprout person and only eat them when dining at someone else's house (because I know they're good for you)... Last Christmas I decided to try this and it makes them much more edible!

I'm actually commenting because I'm planning them in to this years menu!

reidjan's picture
3

made this for Christmas but wish I'd stuck to chestnuts. The sprouts need longer than said and although it is good to re-heat I missed the mix with chestnuts for the big day.

combatter's picture
3

i might be keen to give sprouts another go if this recipe works out well

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…