Roasted shallots with olives, bay & balsamic

Roasted shallots with olives, bay & balsamic

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(4 ratings)

Prep: 15 mins - 20 mins Cook: 30 mins - 35 mins


Serves 4
These sticky shallots are delicious with vegetarian sausages and creamy mash

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal117
  • fat10g
  • saturates1g
  • carbs5g
  • sugars5g
  • fibre2g
  • protein2g
  • salt0.17g
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  • 500g shallots, we used banana shallots



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 bay leaves
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • handful black olives


  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.

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

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Comments, questions and tips

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20th Mar, 2019
Very good and quick and easy. We left out the olives as we are not keen on them. We substituted the bay leaves for 1/4 teaspoon of ground bay leaves. The hot water thing didn't seem to help the peeling process. Recommend this recipe for a sweet and sticky side dish.
24th Dec, 2015
I assume you mix the shallots to cover them with olive oil but I don't see that instruction in the recipe.
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