CARAMELIZED SHALLOTS
Steps:
- 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.
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.
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
BRUSSELS SPROUTS WITH PEANUT VINAIGRETTE
This recipe came to The Times from Karen Van Guilder Little, an owner of Josephine, a restaurant in Nashville, along with her husband, the chef Andrew Little. These succulent brussels sprouts are served there and at her Thanksgiving table every year. "I started playing around with peanut butter - it's rich and salty like bacon - and it just clicked," Mr. Little said.
Provided by Julia Moskin
Categories dinner, lunch, side dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.
- Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
- Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.
- When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.
- Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.
- Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 286 milligrams, Sugar 5 grams, TransFat 0 grams
ROASTED SHALLOT VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Place garlic and shallot on a piece of parchment paper-lined foil, drizzle with oil, and season with salt and pepper. Wrap package to enclose, and roast until garlic and shallot are very soft, about 45 minutes. Set aside to cool. Remove garlic from each clove, and peel shallot.
- In the bowl of a food processor, combine roasted garlic and shallot, balsamic vinegar, mustard, and lemon juice. With machine running, drizzle in oil; process until incorporated. Season with salt and pepper.
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 SHALLOT PEANUT SAUCE
This is a great sauce for egg rolls or spring rolls or even chicken fingers. It sweet and spicey all at once. Great served warm or at room temperature.
Provided by riffraff
Categories Vegetable
Time 45m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes.
- Let the shallots cool slightly, and then squeeze the pulp out of the skins.
- Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth.
- I used the mortor and pestle for this step.
- The sauce will keep, covered and refrigerated for up to a week.
- Warm before serving or bring to room temperature.
- Works great on a buffet table.
Nutrition Facts : Calories 696.9, Fat 56.7, SaturatedFat 28.2, Sodium 816, Carbohydrate 39.4, Fiber 4.1, Sugar 25.3, Protein 19.9
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4.3/5 (11)Total Time 1 hrCategory Side DishCalories 80 per serving
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