Sprouts With Sticky Shallots
Get ready to elevate Brussels sprouts into a delightful dish with this recipe. Shallots are caramelized to perfection, creating a sweet and tangy base that pairs beautifully with plump raisins. The Brussels sprouts provide a lovely earthy note, and the toasted flaked almonds add a delightful crunch to the mix. A touch of paprika adds a subtle warmth, making this dish a perfect balance of flavors and textures.
— Constant Cookbook
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)
Instructions
- 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 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.
Cook Time
15M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 140 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 14 grams carbohydrates
- Sugar Content: 14 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.04 milligram of sodium
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