Pan-Roasted Shallots with Olives and Sage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 tablespoon butter |
5 cups shallots, peeled (about 2 1/2 pounds) |
3/4 cup dry red wine |
1 tablespoon chopped fresh sage |
1 tablespoon honey |
3/4 teaspoon sea salt |
1/2 teaspoon freshly ground black pepper |
12 garlic cloves, peeled |
2 bay leaves |
2 tablespoons oil-cured black olives, pitted and chopped |
2 tablespoons chopped fresh parsley |
Directions:
1. Preheat oven to 400°.
2. Melt butter in a 12-inch cast-iron skillet over medium-high heat. Add shallots; saute 10 minutes or until lightly browned. Stir in wine and next 6 ingredients (wine through bay leaves). Cover and bake at 400° for 30 minutes. Uncover and bake 40 minutes or until sauce thickens. Remove bay leaves. Stir in olives; sprinkle with parsley.
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