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
- Preheat the oven to 400 degrees F.
Directions
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.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
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By crisij
Boston, MA
on March 03, 2013
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Simple delicious and lovely on the plate. I used shallots (cut the larger ones in half and a small bag of cipolini onions - mixed. Many compliments and recipe requests at dinner party. Thank you again, Ina. (I also made Ina's green beans gremolata and roasted parsnips and carrots recipes, all accompanying my flank steak. It was a meal without potatoes and it was great.
By drbads1_11709971
louisville, KY
on December 07, 2012
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Did this for a dinner party in Key West which is "Foodie Paradise". Blew everyone away. How easy and different from the usual sides. Thanks Ina...you are the best friend a sometime cook ever had!
By cla3411
Atlanta, GA
on November 14, 2012
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I highly advise using Balsamic vinegar. I made the roasted sweet potatoes with caramelized shallots and it calls for Balsamic and that dish is so perfect I hardly ever fix sweet potatoes any other way......so I already knew Balsamic was the way I wanted to go.
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