A great little side dish to pop into the oven the next time you’re roasting a chicken or baking a crisp.
2 cups (500 mL) whole shallots, peeled and cut in half
2 Tbsp (30 mL) extra-virgin olive oil
2 Tbsp (30 mL) balsamic vinegar
2 Tbsp (30 mL) fresh rosemary, coarsely chopped
Preheat oven to 350 F (180 C).
Place shallots in small metal pan lined with foil. Pour oil and vinegar over top. Sprinkle with rosemary. Cover with foil and roast for 40 minutes.
Remove foil, toss shallots, and continue roasting for 15 minutes or until golden brown and soft.
Makes about 1 1/2 cups (350 mL). Serves 4.
Each serving contains: 168 calories; 5 g protein; 6.8 g total fat (1 g sat. fat, 0 g trans fat); 0.2 g fibre; 26 g carbohydrates; 16 mg sodium
source: "Winter Vegetables", alive #327, January 2010
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