Recipe: Roasted Balsamic Shallots

Sweet, caramelised shallots roasted in olive oil and balsamic vinegar – a simple side full of rich flavour.

Ingredients:

24 shallots, peeled and halved

2 tbsp olive oil

2 tbsp balsamic vinegar

salt & pepper

Method

Heat the oven to 200°C (180°C fan).

Peel and halve the shallots, keeping the layers intact.

Toss with olive oil and balsamic vinegar in an ovenproof dish.

Roast for 25–35 minutes until soft, golden and lightly caramelised

Shallot Jermor Bulbs

£8.45

Autumn Planting Shallot Bulb Collection

£14.40

Shallot Griselle Bulbs

£8.95

Gourmet Garlic, Onion and Shallot Collection

£16.85

dt-brown SEED POTATOES 1kg (approx 8-14 tubers) Potato Pentland Javelin (First Early Seed Potato)

Second Cropping Potatoes - Pentland Javelin (1kg)

£8.95

dt-brown SEED POTATOES Kitchen Classics Seed Potato Collection

Second Cropping Potatoes - Charlotte (1kg)

£8.95

dt-brown SEED POTATOES Potato Maris Peer (Second Early Seed Potato)

Second Cropping Potatoes - Maris Peer (1kg)

£8.95

Potato Patio Planters x 3

£15.95

Second Cropping Potatoes Collection (3kg)

£19.85

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Roasted Balsamic Shallots

Shallot Jermor Bulbs

Autumn Planting Shallot Bulb Collection

Shallot Griselle Bulbs

Gourmet Garlic, Onion and Shallot Collection

Second Cropping Potatoes - Pentland Javelin (1kg)

Second Cropping Potatoes - Charlotte (1kg)

Second Cropping Potatoes - Maris Peer (1kg)

Potato Patio Planters x 3

Second Cropping Potatoes Collection (3kg)

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