600g (about 1¼ pounds) shallots, peeled
1½ Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp grainy mustard
2 Tbsp honey
Salt and freshly ground black pepper
1 Put shallots in a small ovenproof dish and toss in oil. Roast for 25 minutes, shaking them around the dish every 7-10 minutes to ensure they brown evenly.
2 Mix balsamic vinegar, mustard and honey and pour over shallots. Season with salt and pepper and return shallots to the oven for 5 minutes, or until nicely glazed and deeply golden. Serve hottish or at room temperature.
Photography Aaron McLean http://www.aaronmclean.com