Brussels Sprouts with Caramelised Shallots and Pinenuts

Serves: 8

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Total Time: 45

Prep Time: 15

Cook Time: 30

• 25 gram(s) butter
• 1 teaspoon(s) light muscovado sugar
• 225 gram(s) shallots, finely chopped
• 1.1 kilogram(s) small, even-sized Brussels sprouts, trimmed
• 25 gram(s) pinenuts, toasted

Method

1. Melt butter with sugar in a frying pan. Stir in shallots. Cook gently over a low heat, stirring occasionally, for 15-20min until the shallots are soft and golden. Set aside.
2. Bring a large pan of salted water to the boil. Tip in the sprouts and boil for 4-5min until just tender. Drain well and return to the pan. Add the caramelised shallots and the pinenuts and stir over the heat for 2-3min until heated through.
3. GET AHEAD Prepare the recipe to the end of step 1 the day before. Cool, cover and chill. To use, complete recipe. COOK'S TIP Don't be tempted to cut a cross in the bottom of the Brussels sprouts as this will make them soggy.

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