Sprouts with sticky shallots

Sprouts with sticky shallots

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(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
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Ingredients

  • 2 tbsp 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

    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

    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

    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.

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Comments, questions and tips

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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

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