Caramelised shallots and brussels sprouts
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
- 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.
