See Also: Brussels sprouts with caramelised onions and toasted almonds(recipes)
Roast goose, caramelised Brussels sprouts and peach and sage sauce(recipes)
Baked figs in port with caramelised almonds(recipes)
Lemon Brussels Sprouts(recipes)
Creamed Brussels sprouts(recipes)
Brussels Sprouts with Walnuts(recipes)
Dilled Brussels Sprouts(recipes)
Brussels Sprouts in Mustard Sauce(recipes)
Broth-Braised Brussels Sprouts(recipes)
Brussels Sprouts with Lemon-Dill Glaze(recipes)

Brussels sprouts with caramelised onions and toasted almonds (recipes)






Serves 6-8



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



200g/1/2lb unsalted butter 3 Spanish onions, peeled and finely sliced 1kg/2.2lb brussels sprouts, peeled and finely shredded 150ml/¼pt vegetable oil200g/½lb blanched almonds pinch celery saltfreshly ground pepper



Method



1. Melt 175g/7oz of the butter in a large sauté pan and gently sweat the onions for 6-8 minutes until softened and caramelised. 2. Bring a pan of salted water to the boil and blanch the sprouts for 1 minute. Drain and refresh in ice cold water.3. Heat the oil in a sauté pan and add the almonds. Fry gently for a few minutes until lightly toasted. 4. Melt the remaining 25g/1oz of butter in a large sauté pan and sweat the sprouts for 3-4 minutes, tossing, until just softened. Stir the onions and almonds through. Season with celery salt and lots of pepper. Serve at once.