Olive Magazine
Brussels Sprouts Recipe with Shallots

Caramelised shallots and brussels sprouts

Published: November 27, 2017 at 2:26 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Try our gluten free caramelised shallots and Brussels sprouts for an easy but moreish side to go with your Christmas dinner. Caramelising the shallots and the sprouts gives this classic side a deeper flavour, and the calvados adds an extra zing

  • Gluten free
Nutrition:
NutrientUnit
kcal154
fat5.3g
saturates1.7g
carbs11.7g
sugars11.1g
fibre6.7g
protein7.3g
salt0.3g
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Make these caramelised sprouts with shallots, then check out our Brussels sprouts with bacon and chestnuts, sprouts with ginger and orange, roast sprouts and more Brussels sprouts recipes.

*These recipes are gluten free according to industry standards

Ingredients

  • 750g brussels sprouts, trimmed and halved
  • 75g diced pancetta
  • 500g small round shallots, peeled
  • 3 tbsp calvados or brandy
  • 3 tbsp cider vinegar
  • 2 tbsp honey

Method

  • STEP 1
    Bring a large pan of salted water to the boil and blanch the sprouts for 2-3 minutes. Drain then refresh in iced water.
  • STEP 2

    Put the pancetta in a large cold frying pan and put over a heat. Fry until the fat comes out and the pancetta is crisp. Scoop out with a slotted spoon onto a plate, leaving behind any fat. Tip in the shallots and cook for 10-15 minutes until golden brown all over. Add the sprouts for the final 5 minutes, turn up the heat and cook until caramelised and browned a little. Lower the heat and add the calvados, cider vinegar, honey and 50ml of water, add the pancetta back to the pan and cook gently for 10-15 minutes until the shallots and sprouts are tender and the sauce glazes the veg.

Peeling small, round shallots can be a bit of a faff, but if you soak them for 15 minutes first in boiling water they become much easier to deal with.
11 Red Cabbage Recipes served in a bowl with a silver spoon on a white table cloth surrounded by decorative pine cones
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