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Roasted shallots with olives, bay & balsamic

Roasted shallots with olives, bay & balsamic

A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • Serves 4

These sticky shallots are delicious with vegetarian sausages and creamy mash

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal117
fat10g
saturates1g
carbs5g
sugars5g
fibre2g
protein2g
low insalt0.17g
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Ingredients

  • 500g shallots , we used banana shallots
  • 4 bay leaves
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • handful black olives

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

Goes well with

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Overall rating

A star rating of 4.8 out of 5.4 ratings
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