Sprouts with sticky shallots

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

  • Prep:20 mins
    Cook:15 mins
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 132
  • fat 6g
  • saturates 1g
  • carbs 15g
  • sugars 14g
  • fibre 6g
  • protein 5g
  • salt 0.05g


  • 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)


  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.

  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.

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