Sprouts with sticky shallots
Spruce up the humble sprout by serving al denté with sweet onions and crunchy nuts
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 15 mins
Vegetarian, Super healthy
- 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.
PER SERVING
132 kcalories, protein 5g, carbohydrate 15g, fat 6 g, saturated fat 1g, fibre 6g, sugar 14g, salt 0.05 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1789642/
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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)
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 20 mins
Cook 15 mins
Vegetarian, Super healthy
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)
PER SERVING
132 kcalories, protein 5g, carbohydrate 15g, fat 6 g, saturated fat 1g, fibre 6g, sugar 14g, salt 0.05 g
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19 December 2011
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27 December 2011
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