Prep 5 Minutes
Cook 50 Minutes
These honeyed caramelized shallots are so frighteningly good, I don't think I have enjoyed a vegetable dish as much as when I devoured these earlier tonight. By adding a splash of vinegar in this recipe it gives them an ever so slight tang, adding to the sweet and salty butteriness that just melts in your mouth.
12-15 shallots, peeled and left whole
2 tbsp butter, melted
1 heaped tbsp honey
a glug of apple cider vinegar juice of one lemon
a handful italian parsley a handful of parmesan, freshly grated
2 handfuls of silver beet, chopped roughly (spinach also works well)
Preheat the oven to 180°C.
In a casserole dish, add the shallots, honey, butter, vinegar, and a pinch of salt and pepper. Mix until well coated. Bake in the oven for around 30-40 minutes, stirring every so often until nicely caramelized and golden in color. Remove from the oven then add the
silver beet, mix well. Put back in to the oven for a further 5 minutes.
Once the silver beet has wilted, remove from the oven and add the lemon juice and parsley. Toss well. Serve with a generous grating of parmesan.
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