Caramelised shallots and brussels sprouts
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 750g brussels sproutstrimmed and halved
- 75g diced pancetta
- 500g small round shallotspeeled
- 3 tbsp calvados or brandy
- 3 tbsp cider vinegar
- 2 tbsp honey
Nutrition: per serving
- kcal154
- fat5.3g
- saturates1.7g
- carbs11.7g
- sugars11.1g
- fibre6.7g
- protein7.3g
- salt0.3g
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.
