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Balsamic Roasted Yams & Shallots

Ingredients

  • 1/2 cup (125 mL) butter
  • 1/2 cup (125 mL) balsamic vinegar
  • 2 tbsp (30 mL) golden brown sugar
  • 1 tsp (5 mL) kosher salt
  • 4 large shallots, peeled, root end intact, cut in half
  • 2 large yams, peeled and cubed

Directions

1. Preheat the oven to 400F.
2. In a large skillet over medium heat, bring the balsamic and brown sugar to a boil, stirring until sugar dissolves. Reduce heat to a simmer and cook until the mixture thickens slightly, about 3 minutes. Add the butter and salt and stir until the butter melts.
3. Set aside ¼ cup of the glaze.
4. Add the yams and shallots and stir to coat to remaining glaze. Spread yams and shallots on a rimmed baking sheet. Bake until yams are tender, about 40 minutes.
5. Transfer yams and shallots to a large serving bowl and toss with the remaining glaze.

Hint: Add some toasted pecans or almonds for a little crunch

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Balsamic Roasted Yams & Shallots

Ingredients

  • 1/2 cup (125 mL) butter
  • 1/2 cup (125 mL) balsamic vinegar
  • 2 tbsp (30 mL) golden brown sugar
  • 1 tsp (5 mL) kosher salt
  • 4 large shallots, peeled, root end intact, cut in half
  • 2 large yams, peeled and cubed

Directions

1. Preheat the oven to 400F.
2. In a large skillet over medium heat, bring the balsamic and brown sugar to a boil, stirring until sugar dissolves. Reduce heat to a simmer and cook until the mixture thickens slightly, about 3 minutes. Add the butter and salt and stir until the butter melts.
3. Set aside ¼ cup of the glaze.
4. Add the yams and shallots and stir to coat to remaining glaze. Spread yams and shallots on a rimmed baking sheet. Bake until yams are tender, about 40 minutes.
5. Transfer yams and shallots to a large serving bowl and toss with the remaining glaze.

Hint: Add some toasted pecans or almonds for a little crunch