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Shredded sprouts with balsamic shallots

This zingy side isd a delicious accompaniment to any winter roast.

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Sides & Salads
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Preparation Time
10 minutes
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Cooking Time
50 minutes
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Preheat oven to 200ºC. 

Toss the quartered shallots with the olive oil, balsamic vinegar and thyme in a small baking dish. Season with salt and pepper. Bake for 40-50 minutes, stirring every 15 minutes or so, until the shallots are tender and beginning to brown. Set aside. 

When the shallots are nearly ready, heat a wok on a medium high heat and add the vegetable oil and shredded sprouts.  

Stir fry for around 5 minutes, then add the chestnuts, lemon juice and salt and pepper. Stir fry for a further minute, then take off the heat. Stir through the shallots and serve.  

UK Shallot Author
This is a recipe by
Isobel Cox
View all my recipes

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