6 Tbsp. (3/4
stick) unsalted butter 3
Tbsp. red wine vinegar
2 lbs. fresh shallots, peeled with ½ tsp. sea salt
roots intact ¼ tsp. ground black pepper
3 Tbsp. sugar 2 Tbsp. chopped fresh parsley
Preheat oven to 400 degrees.
Melt the butter in a 12-inch ovenproof sauté pan, add the shallots and the
sugar and toss to coat.
Cook over medium heat for 10 minutes, tossing occasionally, until the
shallots start to brown.
Add the vinegar, salt and pepper and toss well.
Place the sauté pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender.
Season to taste, sprinkle with parsley and serve hot.