Sweet & sour sprouts (with sultanas & shallots)

Following my recent post about sprouts cooked in orange juice I now post another one, again with hint of sweetness for those who don't like the natural bitterness of  this vegetable. I absolutely love it. I can have a bowl of those sprouts on its own for a dinner and do not ask for anything else.

I found this recipe in December issue of "Good Food'" magazine but I have changed it slightly.

 

Serves 4

750g brussels sprouts, trimmed and bottoms slightly cut into cross
3 tbsp clarified butter (ghee)
2 medium shallots, peeled and sliced thinly
pinch of demerara sugar
small handful of sultanas
2 tbsp of balsamic or red wine vinegar
few pinches of sweet paprika powder
4 tbsp of almond flakes
salt
freshly ground black pepper

Boil the salted water in a big pan and add the sprouts. In deep frying pan melt the butter and add  the shallots then fry over a low heat for about 8 minutes, until soft. Next add the sugar and sultanas and fry for another 2 minutes. In a separate frying pan dry - roast  (toast) the almond flakes. Add the vinegar to the shallots and let it bubble and reduce little bit before adding the boiled and drained sprouts. Mix well, season with some salt and little pepper, sprinkle with paprika and toasted almond flakes. Serve immediately. It is suitable for reheating however not as tasty as freshly prepared.