Veggies

Glazed Shallots

Sometimes the best laid plan is no plan at all

I came home with a bunch of shallots and had really no idea what I wanted to do with them

We were making our favorite Seared Buttery Herb Pork Chops and it came to me… balsamic shallots!  Roast the shallots in balsamic and serve with the chops

Then my other half, Mike, threw in a monkey wrench.  Why not make the shallots in caramelized port wine?

So we met somewhere in the middle.  The port wine caramelizes and lends a slightly sweet, earthy flavor to the oven roasted shallots and the balsamic adds in a delicious tang

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Trim the ends off and peel 1 1/2 pounds of shallots

Cut in half and place in large mixing bowl

Add in 2 tablespoons of olive oil, 1 teaspoon kosher salt and one teaspoon of black pepper

Toss well

Place in oven proof pan in a 450 degree oven; roast for about 25 minutes or until the shallots can be pierced easily with a knife

Now for the good stuff… pour in 1 cup of port wine and 1/4 cup of balsamic vinegar and roast about another 10 minutes

The wine and vinegar cook down together to make a deliciously reduced, syrupy sauce that coats the roasted shallots… mmmm so good

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This complimented our Seared Buttery Herb Pork Chops  perfectly!

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Try them out!

Enjoy!!

Simply Sundays! ~ Glazed Shallots

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

1 1/2 pounds of shallots

2 tablespoons of olive oil

1 teaspoon kosher salt

1 teaspoon of black pepper

1 cup of port wine

1/4 cup of balsamic vinegar

Directions

Preheat oven to 450 degrees

Trim the ends off and peel 1 1/2 pounds of shallots; cut in half and place in large mixing bowl

Add in 2 tablespoons of olive oil, 1 teaspoon kosher salt and one teaspoon of black pepper; toss well

Place in oven proof pan in a 450 degree oven; roast for about 25 minutes or until the shallots can be pierced easily with a knife

Pour in 1 cup of port wine and 1/4 cup of balsamic vinegar and roast about another 10 minutes

 

 

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