Sprouts With Sticky Shallots Recipes

SPROUTS WITH STICKY SHALLOTS

Sprouts with sticky shallots image

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

Provided by Good Food team

Time 35m

Number Of Ingredients 8

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)

Steps:

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.

Nutrition Facts : Calories 140 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 14 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium

BUTTER-FRIED SPROUTS WITH CRISPY SHALLOTS & ALMONDS

Butter-fried sprouts with crispy shallots & almonds image

Serve up a feast on Christmas Day and add these buttery sprouts with crispy shallots and almonds to your festive dinner table

Provided by Tom Kerridge

Categories Side dish

Time 40m

Yield Serves 6-8

Number Of Ingredients 6

Ingredients

50ml sunflower oil
4 small shallots, peeled and sliced into thin rings
2 garlic cloves, finely sliced
50g slivered almonds
50g cold butter, cut into cubes
500g Brussels sprouts, halved

Steps:

Heat the oil in a frying pan over a low heat. Fry the shallots, stirring for 10 mins until golden and brown at the edges. Add the garlic and almonds. Fry for 5 mins more until the garlic is golden. Tip into a bowl.
Melt the butter, and stir-fry the sprouts for 10 mins until softened and starting to brown, adding a splash of water if they start to catch. Season. Toss with half the shallot and almond mix, tip into a dish, then scatter over the other half.

Nutrition Facts : Calories 180 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

BRUSSELS SPROUTS WITH SHALLOTS

Brussels Sprouts with Shallots image

Categories Vegetable Sauté Vegetarian Quick & Easy High Fiber Low/No Sugar Wheat/Gluten-Free Winter Gourmet

Yield Serves 2

Number Of Ingredients 5

Ingredients

2 shallots, sliced thin
1 tablespoon olive oil
3/4 pound (about 14) Brussels sprouts, trimmed, cored, and shredded
1/2 cup water
2 teaspoons balsamic vinegar, or to taste

Steps:

In a skillet sauté the shallots in the oil over moderately high heat for 1 to 2 minutes, or until they are softened, and stir in the Brussels sprouts and the water. Cook the mixture, stirring occasionally, for 6 to 8 minutes, or until the sprouts are tender, and stir in the vinegar and salt and pepper to taste.

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