Pan-Roasted Shallots with Olives and Sage

Becky Luigart-Stayner; Melanie J. Clarke

Yield: 6 servings (serving size: 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 21%
  • Fat: 3.7g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.2g
  • Carbohydrate: 24.2g
  • Fiber: 2.7g
  • Cholesterol: 5mg
  • Iron: 1.7mg
  • Sodium: 397mg
  • Calcium: 69mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pan-Roasted Shallots with Olives and Sage Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy