Pledge Now!


Have taken the
pledge so far


Join the Meat Free
Monday Movement

Take the Meat Free Monday Pledge for the good of your health, your wallet and the planet, and help us inspire other Kiwis to do the same!


 Prep 5 mins
 Cook 50 mins
Serves: 2

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)
sea salt

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.

*gluten free
*grain free
*wheat free
* vegetarian

Petite Kitchen is a personal diary of wholesome, natural and simple recipes that nourish the mind, body and soul.