Brussels sprouts with glazed shallots

Heat the oil and butter in a large pan until frothy, add the shallots and toss well. Sprinkle with the sugar and stir gently until dissolved. Reduce the heat and cook gently for 8-10 mins until the sugar caramelises and the shallots are tender, adding 1-2 tbsp water if the caramel starts to stick to the pan before the shallots are cooked.

Meanwhile bring a pan of salted water to the boil and add the prepared sprouts. Cover and cook for 5-7 mins until tender. Drain well and add to the caramelised shallots. Season and combine well to coat the sprouts. Serve immediately.