Ingredients
20 shallots, unpeeled
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tsp bush honey
3 tbsp rice bran oil
SIDS SALT & PEPPER to taste
Directions
Preheat oven to 180°C. Trim the ends of the shallots then place in a saucepan and cover with lightly salted water. Boil for 5 minutes. When cool enough to handle, remove and discard then skins. Place in a roasting dish. Quickly blitz the oil, SIDS LOW SUGAR RASPBERRY VINEGAR and honey then drizzle over the shallots. Season with SIDS SALT & PEPPER then toss well to coat.
Cook in the oven for 40 minutes until golden and soft.
