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Roasting brings out the natural sweetness of shallots. In this recipe, inspired by Ina Garten, fresh shallots are roasted in a butter and balsamic vinegar sauce to create a unique, intense flavor experience. A wonderful side dish to any meat.
Makes 3 servings
New quantity:
Total time: 50 minutes
Prep: 10 minutes
Cook: 40 minutes
Ingredients
3 tablespoons unsalted butter
1 pound fresh whole shallots, peeled (6 medium shallots)
1 tablespoon balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Italian parsley, finely chopped
Directions
1. Preheat oven to 400 degrees F.
2. In a large cast iron skillet, melt the butter over medium heat. Add the shallots. Cook, stirring occasionally, until shallots are browned, about 10 minutes. Remove from heat. Add the vinegar, salt, and pepper and toss to coat.
3. Transfer the skillet to the oven. Bake 20-30 minutes, until shallots are tender (check with a fork). Divide between plates, spoon the sauce on top, and sprinkle with parsley.
Nutrition per serving
Calories 213.8
Total Fat 11.7 g
Saturated Fat 7.2 g
Sodium 209.4 mg
Potassium 520.9 mg
Total Carbohydrate 26.1 g
Dietary Fiber 0.1 g
Sugars 0.0 g
Protein 4.0 g
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
