roasted shal­lot & grape rel­ish

Rachael Ray Every Day - - Sides -


1 lb. small shal­lots (about 12), halved length­wise and peeled 3 tbsp. olive oil 3∕4 lb. seed­less red grapes 1∕2 cup good- qual­ity bal­samic vine­gar 4 tbsp. but­ter 1 tsp. chopped fresh thyme 1∕2 tsp. pure vanilla ex­tract

1. Pre­heat the oven to 425°. On a rimmed bak­ing sheet, ar­range the shal­lots, cut-side up. Driz­zle with 2 tbsp. oil; sea­son gen­er­ously with salt and pep­per. Turn the shal­lots over and ar­range in a sin­gle layer; sea­son again. Roast un­til the shal­lots are browned in spots and be­gin to soften, about 10 min­utes.

2. Toss the grapes with the re­main­ing 1 tbsp. oil; sea­son. Add the grapes to the bak­ing sheet and ar­range around the shal­lots. Roast un­til the grapes be­gin to split and the shal­lots are ten­der, about 10 min­utes.

3. Mean­while, in a medium saucepan, boil the vine­gar over medium-high heat un­til re­duced to 1∕4 cup, about 5 min­utes. Whisk in the but­ter, 1∕2 tsp. thyme, and the vanilla; sea­son. In a large bowl, gen­tly stir the shal­lots, grapes, and re­duced vine­gar; sea­son.

4. Trans­fer to a serv­ing bowl. Sprin­kle with the re­main­ing 1∕2 tsp. thyme. Serve warm or at room tem­per­a­ture.

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