Active Time: 20 minutes

Total Time: 45 minutes

Servings: 6

Nutrition Profile:

Sesame-Free

Nut-Free

Soy-Free

High-Fiber

Vegetarian

Egg-Free

Gluten-Free

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Ingredients:

- 2 tablespoons extra-virgin olive oil

- 2 pounds medium shallots, peeled, root end intact (about 21 shallots)

- 1/2 cup water

- 2 tablespoons balsamic vinegar

- 2 tablespoons pure maple syrup

- 6 sprigs fresh thyme

- 1/4 teaspoon ground pepper

- 1/2 teaspoon salt, divided

- 2 tablespoons unsalted butter, cut into 2 pieces

- 1 tablespoon chopped fresh flat-leaf parsley

Directions:

1. Preheat the oven to 400°F.

2. Heat the olive oil in a large ovenproof skillet over medium heat.

3. Add the shallots to the skillet and toss to coat. Cook for 7 to 10 minutes, or until the shallots start to brown. Remove from heat.

4. In a small bowl, whisk together the water, balsamic vinegar, maple syrup, thyme sprigs, pepper, and 1/4 teaspoon salt until well combined. Pour the mixture into the skillet and toss to coat the shallots.

5. Transfer the skillet to the oven and roast for 20 to 30 minutes, or until the shallots are tender.

6. Remove from the oven.

7. Whisk the butter into the hot skillet, one piece at a time, until a glossy sauce forms (about 1 minute).

8. Sprinkle with parsley and the remaining 1/4 teaspoon salt.

9. Serve hot.