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Yorkshire Recipes

Brussel Sprouts with Glazed Shallots
Feasting and festivals go hand in hand
The addition of sweet caramelised shallots turns the traditional sprouts into a delicious alternative

Serves 2

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Preperation time 5 minutes
Cooking time 10 minutes

1 tbsp Caster sugar
100g/4oz Small shallots, peeled with roots left intact
225g/8oz Brussels sprouts, trimmed & tops cut with a deep cross
25g/1oz Butter
1 tbsp Olive oil
Salt & freshly ground pepper

1. 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 tablespoons of water if the caramel starts to stick to the pan before the shallots are cooked
2. 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

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