Fried Shallots + Roasted Vegetables


By Dane Feldman

Photos by Dane Feldman.

This year, instead of serving the same old string beans topped with canned fried onions, it’s time to take it a step further. There’s nothing necessarily wrong with those canned onions, but why have those when you can have homemade pan-fried shallots instead? This recipe is quick and simple and will certainly please your guests this Thanksgiving.

What you’ll need:
2 sweet potatoes, peeled and chopped
3 carrots, peeled and chopped
2 cups butternut squashed, cubed
2 cups cauliflower florets, chopped
1 1/2 shallots, thinly sliced
1/2 tsp onion powder
1/2 tsp cayenne pepper
1/2 tsp sea salt
1/4 tsp orange peel, shredded
1/4 tsp lemon peel, shredded
Olive oil

Preheat oven to 400.

Place the potatoes, carrots, squash, and cauliflower in a large bowl or plastic bag. Sprinkle in the onion powder, cayenne pepper, sea salt, and citrus peels. Shake or stir to combine and spread the vegetables out on a cookie sheet. Drizzle olive oil on top and roast for 35-45 minutes.

When the vegetables are almost done roasting, heat a generous amount of olive oil in a small skillet. Stir in the shallots and fry on medium-low heat until they are brown and crispy.

Remove the vegetables from the oven and top with the fried shallots to serve.