Butter-fried Brussels sprouts with crispy shallots and almonds

• sunflower oil↗50ml ml
• shallot↗4 small

  peeled and sliced into thin rings

• garlic cloves↗2

  thinly sliced

• almonds↗50g slivered g

  slivered

• cold butter↗50g g

  cut into cubes

• Brussels sprouts↗500g g

  halved

Step-by-step instructions

1. 1

   Heat the oil in a pan over low heat. Sauté the shallots, stirring for 10 minutes until they turn golden and brown at the edges. Add the garlic and almonds. Fry for another 5 minutes until the garlic is golden. Transfer to a bowl.

2. 2

   Melt the butter and sauté the Brussels sprouts for 10 minutes until they are tender and start to brown; add a splash of water if they stick. Season. Mix with half of the shallot‑almond mixture, transfer to a serving dish, and sprinkle the remaining mixture on top.