Ingredients
6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Instructions
Preheat the oven to 400 degrees F.

Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook
over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the
vinegar, salt, and pepper and toss well.