Butterscotch Brussels sprouts
Dare to be different. I’m willing to bet you’ve never thought of this before, but serving this classic veggie side coated with a spiced butterscotch glaze really works. The sweetness offsets any bitterness in the Brussels and we all know how well bacon takes to the sweet treatment. All credit for this fabulous feast goes to my good friend Andy Mountfield for letting me include his family recipe ere. For a lazy version, by all means use a jar of store-bought butterscotch (or sticky toffee) sauce instead of making your own with sugar, butter and cream – just add a few spoonfuls to the hot pan to warm through before you add the Brussels back in.
This is great served alongside a roast bird or ham in particular.
Overview
Prep time
15 mins
Cook time
30 mins
Serves
4
Ingredients
500g Brussels sprouts, large ones halved
1 tbsp olive oil, plus more if needed
160g cubed smoked pancetta
3 echalion shallots, finely sliced
1 red chilli, cut into fine rings
2 tsp chaat masala
30g soft light brown sugar
25g butter
60ml double cream
a handful fresh flat-leaf parsley leaves
Method
Step 1
Parboil 500g Brussels sprouts in a large pan of salted, boiling water for 2–3 minutes, or until tender but al dente. Drain and leave to steam dry in the colander.
Step 2
Meanwhile, heat 1 tbsp olive oil in a large frying pan and cook 160g cubed smoked pancetta over a high heat until golden and crispy. Remove from the pan with a slotted spoon, leaving the fat in the pan. Reduce the heat a little and add finely sliced 3 echalion shallots. Cook for a few minutes until beginning to caramelise, then stir in 1 finely sliced red chilli and give that another minute to take off the raw flavour. Remove the shallots and chilli with a slotted spoon, again, leaving any fat in the pan.
Step 3
Increase the heat to high again, add ½ the sprouts and sprinkle over 1 tsp chaat masala. Fry them over a very high heat until they begin to char and caramelise, then tip them into the bowl with the shallots. Repeat with the second half of the sprouts and the remaining 1 tsp chaat masala, adding a little more oil if you need to, cooking until browned again, then removing from the pan.
Step 4
Reduce the heat to medium-low and add 30g soft light brown sugar, 25g butter and 60ml double cream to the pan. Cook, stirring continuously, for a few minutes until everything is blended and homogenous and the butterscotch is beginning to thicken.
Step 5
Tip the shallots, pancetta and sprouts back into the pan with the butterscotch and cook for a minute or so to rewarm everything, stirring the sprouts into the butterscotch glaze to coat them well. Season well with salt and serve with a handful fresh flat-leaf parsley leaves over the top.
Recipe from Bold by Nisha Katona, (Nourish, £30)
