Counts as 1 of 5-a-day. These sticky shallots are delicious with vegetarian sausages and creamy mash.
500g/1lb 2oz shallots, we used banana
4 bay leaves
3 tbsp olive oil
2 tbsp balsamic vinegar
handful black olives
Heat oven to 200C/180C fan/gas 6. Pour boiling water over the shallots to cover them, leave for 5 mins, then drain and peel. Halve any larger shallots. tip into a shallow ovenproof dish and add all the other ingredients except the olives, plus a little salt and pepper. Mix well.
Bake, uncovered, for 30-35 mins, stirring halfway through and adding the olives.
117 kcals, protein 2g, carbs 5g, fat 10g, sat fat 1g, fibre 2g, sugar 5g, salt 0.17g