Balsamic Roasted Yams & Shallots
Recipe - Save-on-Foods
Balsamic Roasted Yams & Shallots
Prep Time10 Minutes
Servings4
Cook Time45 Minutes
Ingredients
1/2 cup (125 mL) Butter
1/2 cup (125 mL) Balsamic vinegar
2 tbsp (30 mL) Brown sugar
1 tsp (5 mL) Kosher salt
4 Shallots, large, peeled, root end intact, cut in half
2 Yams, large, peeled and cubed
Directions
- Preheat the oven to 400F.
- 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.
- Set aside ¼ cup of the glaze.
- 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.
- Transfer yams and shallots to a large serving bowl and toss with the remaining glaze.
Optional: Add some toasted pecans or almonds for a little crunch.
10 minutes
Prep Time
45 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Western Family - Salted Creamery Butter, 454 Gram
Free with 3700 Points Redeemed
Western Family - Balsamic Vinegar of Modena, 250 Millilitre
Not Available
Windsor - Coarse Kosher Salt, 1.36 Kilogram
Shallots - Fresh, Bulk, 20 Gram
Not Available
Directions
- Preheat the oven to 400F.
- 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.
- Set aside ¼ cup of the glaze.
- 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.
- Transfer yams and shallots to a large serving bowl and toss with the remaining glaze.
Optional: Add some toasted pecans or almonds for a little crunch.