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Brussels Sprouts with Glazed Shallots

The addition of sweet caramelised shallots turns the traditional sprout into a delicious alternative. Make sure you use sprouts of a similar size to ensure they cook at the same rate and do not allow them to overcook – you are looking to retain their lovely bright green colour. If you wish, you can steam the sprouts over a pan of boiling water for 15-20 minutes until tender. If you cannot get shallots, use onions and cut them into ‘moons’ leaving the root intact.


100g small shallots, peeled with roots left intact
1 tbsp olive oil
25g butter
1 tbsp caster sugar
225g Brussels sprouts, trimmed and tops cut with a deep cross
Salt and freshly ground pepper


Heat the oil and butter in a large pan until frothy, add the shallots and toss well. Sprinkle with the sugar and stir gently until dissolved. Reduce the heat and cook gently for 8-10 minutes until the sugar caramelises and the shallots are tender adding 1-2 tbsp water if the caramel starts to stick to the pan before the shallots are cooked.

Meanwhile bring a pan of salted water to the boil and add the prepared sprouts. Cover and cook for 5-7 minutes until tender. Drain well and add to the caramelised shallots. Season and combine well to coat the sprouts. Serve immediately.