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Becky Luigart-Stayner; Melanie J. Clarke Photo by: Becky Luigart-Stayner; Melanie J. Clarke

Pan-Roasted Shallots with Olives and Sage

Cooking Light APRIL 2002

  • Yield: 6 servings (serving size: 1/2 cup)

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.

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
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Pan-Roasted Shallots with Olives and Sage recipe

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