Best 5 Roasted Shallots With Olives Bay Balsamic Recipes
Roasted shallots with olives, bay, and balsamic vinegar is a simple yet elegant dish that is perfect for a variety of occasions. The sweet and savory flavors of the roasted shallots pair perfectly with the briny olives and the tangy balsamic vinegar, while the bay leaves add a touch of herbaceousness. This dish can be served as an appetizer, a side dish, or even as a main course. It is also a great way to use up leftover shallots.
Here are our top 5 tried and tested recipes!
ROASTED SHALLOTS WITH OLIVES, BAY & BALSAMIC
These sticky shallots are delicious with vegetarian sausages and creamy mash
Provided by Mary Cadogan
Categories Dinner, Side dish
Time 55m
Number Of Ingredients 5
Steps:
- 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.
- Bake, uncovered, for 30-35 mins, stirring halfway through and adding the olives.
Nutrition Facts : Calories 117 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.17 milligram of sodium
ROASTED SHALLOTS
Provided by Food Network
Time 25m
Number Of Ingredients 4
Steps:
- Toss shallots with olive oil, vinegar and salt. Roast them in a 375 degree oven, stirring occasionally until deep brown, about 20 minutes.
ROASTED SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield about 4 to 6 side dish serving
Number Of Ingredients 3
Steps:
- Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil, 1 tablespoon salt, and season with pepper. Transfer to an aluminum foil-lined baking sheet and arrange in a single layer. Bake until the shallots are browned and tender, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve warm or at room temperature.
BALSAMIC-ROASTED SHALLOT SAUCE
This sauce is excellent poured over any kind of roasted meats, or even pasta. It's rather rich, but delicious. To save time, you may skip roasting the shallots and simply saute them, but the roasting enhances the flavor.
Provided by z.amelia
Categories Sauces
Time 1h50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Drizzle olive oil and half the rosemary over peeled shallots and place in a baking dish. Roast for 30 minutes at this temperature.
- Increase oven temperature to 400 and roast for an additional twenty minutes. Remove from oven and allow to cool.
- Melt butter in a saucepan and saute onion and remaining rosemary until soft.
- Add red wine and cook on a low boil, allowing liquid to reduce, about eight minutes.
- Add chicken stock and continue to cook on a low boil while the liquid contiunes to reduce
- Slice roasted shallots and add to sauce. Add the peppercorns and the balsamic vinegar and allow to reduce until sauce thickens.
- Pour over roasted meats or pasta.
Nutrition Facts : Calories 285.6, Fat 19.8, SaturatedFat 8.6, Cholesterol 34.1, Sodium 260.3, Carbohydrate 13, Fiber 0.4, Sugar 3.1, Protein 4.1
ROASTED SHALLOTS
I've been making this forever from my Fields of Greens cookbook. I went to add it to a menu & it isn't posted here. Had to fix that. ;)
Provided by Elmotoo
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400ºF.
- Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
- Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
- Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.
Nutrition Facts : Calories 88.8, Fat 0.1, Sodium 15.5, Carbohydrate 20.4, Sugar 1.2, Protein 2.9
Tips:
- Choose the right shallots: Select firm, unblemished shallots with no signs of sprouting or bruising.
- Trim the shallots properly: Trim the root end and the top of the shallots, leaving about 1 inch of the stem intact. This will help to keep the shallots intact during roasting.
- Use a high-quality olive oil: Extra virgin olive oil is the best choice for this recipe, as it has a rich flavor and aroma. If you don't have extra virgin olive oil, you can use a good quality olive oil.
- Roast the shallots at a high temperature: This will help to caramelize the shallots and give them a delicious flavor.
- Keep an eye on the shallots while they are roasting: They can burn easily, so it's important to check on them regularly and remove them from the oven when they are tender and browned.
- Use a variety of olives: This will add different flavors and textures to the dish. Kalamata olives, black olives, and green olives are all good choices.
- Add the balsamic vinegar at the end: This will help to preserve the flavor of the vinegar and prevent it from burning.
Conclusion:
Roasted shallots with olives and bay balsamic is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is easy to make and can be tailored to your own taste preferences. Whether you like your shallots sweet, savory, or tangy, this recipe has something for everyone.
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