Sprouts with sticky shallots

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N/A

Source

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

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.