Butter-fried sprouts with crispy shallots & almonds
By Tom Kerridge
Serve up a feast on Christmas Day and add these buttery sprouts with crispy shallots and almonds to your festive dinner table
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Prep:15 mins
Cook:25 mins
- Easy
Nutrition per serving
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kcal 180
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fat 16g
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saturates 5g
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carbs 4g
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sugars 0g
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fibre 4g
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protein 4g
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salt 0.1g
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
Method
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.