Pan-Roasted Shallots with Olives and Sage

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Pan-Roasted Shallots with Olives and SageRecipe
Becky Luigart-Stayner; Melanie J. Clarke
6 servings (serving size: 1/2 cup)


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1 tablespoon butter
5 cups shallots, peeled (about 2 1/2 pounds)
3/4 cup dry red wine
1 tablespoon chopped fresh sage
1 tablespoon honey
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
12 garlic cloves, peeled
2 bay leaves
2 tablespoons oil-cured black olives, pitted and chopped
2 tablespoons chopped fresh parsley


Preheat oven to 400°.

Melt butter in a 12-inch cast-iron skillet over medium-high heat. Add shallots; saute 10 minutes or until lightly browned. Stir in wine and next 6 ingredients (wine through bay leaves). Cover and bake at 400° for 30 minutes. Uncover and bake 40 minutes or until sauce thickens. Remove bay leaves. Stir in olives; sprinkle with parsley.

Created date

August 2002

Nutritional Information

Calories 162
Caloriesfromfat 21 %
Fat 3.7 g
Satfat 1.3 g
Monofat 1.5 g
Polyfat 0.2 g
Protein 4.2 g
Carbohydrate 24.2 g
Fiber 2.7 g
Cholesterol 5 mg
Iron 1.7 mg
Sodium 397 mg
Calcium 69 mg