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Sprouts with sticky shallots

Sprouts with sticky shallots

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal140
fat6g
saturates1g
carbs14g
sugars14g
fibre6g
protein5g
low insalt0.04g
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Ingredients

  • 2 tbsp olive oil
  • 10 shallots , finely sliced
  • large pinch golden caster sugar
  • 100g raisin
  • 4 tbsp red wine or sherry vinegar
  • 1kg Brussels sprout , trimmed
  • handful flaked almonds , toasted
  • pinch paprika (optional)

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 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.

Goes well with

Recipe from Good Food magazine, December 2011

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Overall rating

A star rating of 3.8 out of 5.4 ratings
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