The shallots were perfectly sweet and tender, but definitely increase the amount of olives, otherwise their flavor gets lost. Served with beef and fennel salad for dinner.
Pan-Roasted Shallots with Olives and Sage
Becky Luigart-Stayner; Melanie J. Clarke
Yield: 6 servings (serving size: 1/2 cup)
Recipe from
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
- 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.
Pan-Roasted Shallots with Olives and Sage Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CUISINE: American, New American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless
- COOKING METHOD: Roast
- OCCASION: Spring, Summer
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
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Roasted Parsnips with Mint
Southern Living -
Roasted Cauliflower with Sage
Oxmoor House
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