Name: Roasted shallots with olives, bay & balsamic
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 500g shallots we used banana shallots; 4 bay leaves; 3 tbsp olive oil; 2 tbsp balsamic vinegar; handful black olives

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Roasted shallots with olives, bay & balsamic

Roasted shallots with olives, bay & balsamic

Mary Cadogan

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Serves 4

Easy

Prep: 15 mins - 20 mins

Cook: 30 mins - 35 mins

A star rating of 4.8 out of 5.4 ratingsRate

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These sticky shallots are delicious with vegetarian sausages and creamy mash

Freezable

Vegan

Vegetarian

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Mustard mash

A star rating of 4.4 out of 5.18 ratings

Ingredients

Nutrition

Units:

MetricUS

500g shallots

we used banana shallots
4 bay leaves
3 tbsp olive oil
2 tbsp balsamic vinegar
handful black olives

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Nutrition: per serving

kcal117
fat10g
saturates1g
carbs5g
sugars5g
fibre2g
protein2g
salt0.17g

low

Method

step 1

Heat oven to 200C/180C fan/gas 6. Pour boiling water over the shallots to cover them, leave for 5 mins, then drain and peel. Halve any larger shallots. Tip into a shallow ovenproof dish and add all the other ingredients except the olives, plus a little salt and pepper. Mix well.
step 2

Bake, uncovered, for 30-35 mins, stirring halfway through and adding the olives.

Recipe from Good Food magazine, March 2010

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A star rating of 4.8 out of 5.4 ratings

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