Fried Shallots + Roasted Vegetables
ADDITIONAL CONTRIBUTORS Dane Feldman

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


Directions:
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.

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