With the rebar cookbook being my cookbook of  choice this summer, I found this recipe, of course, in the rebar cookbook. I’ve made it about 6 times in 2 weeks because I can’t get enough of these yummy, sweet, succulent, morsels of heaven. I love shallots anyway. Slow roasted shallots smothered with balsamic and brown sugar just take these perfect, tiny alliums to a new level. Eat them as a side dish. Add them to salads, pastas, rice dishes. Put them on a pizza. No matter – you’ll adore them.

8 oz shallots, peeled and halved

1 tbsp olive oil

2 tbsps balsamic vinegar

1 tbsp brown sugar

1/2 tsp salt

1/4 tsp cracked pepper

1 tsp chopped rosemary or thyme

Pre-heat the oven to 350 degrees. Toss all of the ingredients together in a small glass baking dish and cover tightly with foil. Bake for 45 minutes, or until the shallots are soft and carmelized. Serve warm.