-
-
Add this recipe to your binder
This recipe is in your binder
-
Sautéed sprouts with almonds and cranberries recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
4 ratings
This Christmas give sprouts a delicious festive twist by adding sweet cranberries and golden almonds. The flavoursome side is a wonderful dish to serve as part of your Christmas feast. See method
Ingredients
- 500g sprouts, quartered
- 4 tbsp extra-virgin olive oil
- 30g whole blanched almonds
- 2 garlic cloves, sliced
- 60g dried cranberries
- 50ml balsamic vinegar
- 1 tbsp brown sugar
Each serving contains
-
Energy
565kj
135kcal
7%
-
Fat
9g
12%
-
Saturates
1g
6%
-
Sugars
12g
13%
-
Salt
0.1g
2%
of the reference intake
Carbohydrate 12.1g
Protein 3.1g
Fibre 0.5g
Method
- Bring a large saucepan of salted water to the boil, add the sprouts and cook for 3 mins, or until al dente. Drain well, then refresh under cold water.
- Heat 2 tbsp oil in a frying pan, add the almonds then gently fry for 3-4 mins, until just golden. Drain on kitchen paper and set aside.
- When ready to serve, add 2 tbsp oil to the pan and gently fry the garlic for 2-3 mins, until soft. Stir in the cranberries, add the vinegar and sugar then cook for 30 secs. Add the sprouts and fry over a high heat, until warmed through. Season to taste and serve topped with the almonds.
Tip: Blanch the sprouts on the morning of cooking and reheat just before serving.
See more Christmas side dishes