Butter-Fried Sprouts with Crispy Shallots & Almonds

Butter-Fried Sprouts with Crispy Shallots & Almonds

Serves 6-8


50ml sunflower oil

4 banana shallots, peeled and sliced into thin rings

2 smoked garlic cloves, finely sliced

50g flaked almonds

50g cubed cold butter

500g Brussels sprouts, halved


1. Heat the oil in a frying pan over a low heat. Fry the shallots, stirring for 10 mins until golden and brown at the edges.

2. Add the garlic and almonds then fry for 5 mins more until the garlic is golden and tip into a bowl.

3. Melt the butter, and stir-fry the sprouts for 10 mins until softened and starting to brown, adding a splash of water if they start to catch and season.

4. Toss with half the shallot and almond mix, tip into a dish, then scatter over the other half.