Best 2 Balsamic Roasted Shallots Recipes

Balsamic roasted shallots are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are easy to make and can be roasted in the oven or on the stovetop. The shallots are coated in a mixture of balsamic vinegar, olive oil, and herbs, and then roasted until they are caramelized and tender. The resulting shallots are sweet and tangy, with a slightly crispy exterior. They can be served as a side dish, appetizer, or even as a topping for salads or pizzas.

Here are our top 2 tried and tested recipes!

ROASTED MONKFISH WITH BALSAMIC VINEGAR AND SHALLOTS

Roasted Monkfish With Balsamic Vinegar and Shallots image

From a newspaper that got it from "The Modern Seafood Cook" by Edward Brown and Arthur Boehm (1995).

Provided by Oolala

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 teaspoons olive oil
1 1/2 lbs monkfish fillets, in one piece
4 shallots, thinly sliced
1/2 teaspoon black pepper
1/3 cup balsamic vinegar
1 tablespoon honey
1/2 cup flat leaf parsley, for garnish

Steps:

Preheat oven to 425 degrees F.
In a heavy medium skillet, bring the oil to the smoking point over high heat. The oil must be very hot or the fish will stick. Add the fillet and brown it quickly on both sides. About 1 1/2 minutes total.
Put the fillet into an oiled roasting pan and roast until it is softly resilient to the touch, about 9 minutes. Remove the fish to a warmed platter.
Add the shallots, pepper, vinegar and honey to the roasting pan. Place the pan over low heat and deglaze it, stirring and simmering until the shallots have softened, 3-4 minutes.
Slice the fillet into 1" pieces. Pour the sauce on top and garnish with the parsley. Serve immediately.

Nutrition Facts : Calories 182.8, Fat 4.9, SaturatedFat 0.9, Cholesterol 42.5, Sodium 37.6, Carbohydrate 8.3, Fiber 0.3, Sugar 4.4, Protein 25.4

BALSAMIC-ROASTED SHALLOTS

BALSAMIC-ROASTED SHALLOTS image

Categories Vegetable Side

Yield 4-6 servings

Number Of Ingredients 7

Ingredients

1 pound shallots
2 tablespoons olive oil
1 tablespoon plus 2 teaspoons brown sugar
A three-finger pinch of salt
1 tablespoon thyme, finely chopped, plus a few whole sprigs
2 tablespoons sherry
1 tablespoon plus 2 teaspoons balsamic vinegar

Steps:

Heat oven to 400° F. 2. Put olive oil in an ovenproof skillet. (Alternatively, you can brown the shallots in whatever pan you like, and then transfer them into a baking dish). 3. Add the brown sugar, mix to just combine, then add shallots, cut-side down if you've halved any. Brown over medium heat for 10 minutes, flipping once halfway through, or as soon as a beautiful brown crust has developed on the first side. 4. Take the pan off of the heat, and add everything else -- salt, thyme, sherry, vinegar -- shake the pan a bit, and then cover with foil and roast in the oven until completely cooked through. Depending on the size of your shallots, this can take anywhere from 25 to 40 minutes -- test with a knife every 5 minutes beginning at the 25-minute mark. 5. Serve warm.

Tips:

Choose shallots that are firm and have no bruises or blemishes.
Peel the shallots thinly to avoid losing any of the flesh.
Slice the shallots evenly so that they cook evenly.
Use a good quality balsamic vinegar for the best flavor.
Roast the shallots until they are caramelized and slightly browned.
Serve the roasted shallots immediately or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Balsamic roasted shallots are a delicious and versatile side dish that can be served with a variety of dishes. They are also a great addition to salads, sandwiches, and wraps. With their sweet and tangy flavor, balsamic roasted shallots are sure to please everyone at your table. Give this recipe a try and let us know how you like it!