Today is May Day, yet even though (according to the pagan calendar) May Day marks the official start of summer, well, it certainly doesn’t feel very summery outside. As we wait with bated breath for the late spring and early summer weather to catch up with the harvest, here is a delectably easy side dish that is at once a throwback to chill winter’s comfort foods and a nod to the early spring bounty of tubers and onions.
- 6 tablespoons (3/4 stick) unsalted butter
- 2 pounds fresh shallots, peeled, with roots intact
- 3 tablespoons sugar
- 3 tablespoons good red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof* saute pan, add the shallots and 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 saute 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.
* If you don’t have an ovenproof saute pan, it works to start this dish in your frying pan then scrape the shallots and sauce into a baking dish when it’s ready to go in the oven.