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Butter Fried Sprouts with Crispy Shallots & Almonds

Serves 6-8: Prep time 15 mins: Cook time 25 mins


50ml Rapeseed Oil

4 Small Shallots, peeled and sliced into rings

2 Garlic Cloves, finely sliced

50g Slivered Almonds

50g Cold Butter, cut into cubes

500g Brussels Sprouts, cut in half


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. Add the garlic and almonds. Fry for 5 mins more until the garlic is golden. Tip into a bowl.

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

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