This purple sprouting broccoli with a shallot and mustard dressing makes a wonderful side for your Sunday roast, whatever you are having.
Trim the broccoli by removing any tough stems or leaves. Steam for 3-4 minutes or until just tender. Plunge into iced water (this helps the broccoli keep its colour) and set aside.
Meanwhile, heat the olive oil in a small pan. Add the shallots, and fry over a gentle heat for 5 minutes or until softened but not coloured. Stir in the vinegar, mustard and honey. Season to taste and set aside.
Toss the broccoli in the hot shallot sauce and serve.
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