I have a question regarding Balsamic Roasted Shallots. Can they be made in advance?

Can I make them today and reheat to serve tomorrow?



Kristen M. November 23, 2016
Yes, absolutely. They'll probably stay intact best if you can reheat them in a low oven (200-250F) covered with foil or a lid, maybe with an extra splash of water if the sauce is looking dry. Or you could gently microwave, if the oven is occupied, no big deal!
Rebecca S. November 23, 2016
Hi there Jacquelinef -- seems to be a recipe that's rather forgiving, in my opinion. To keep them rather intact, gently reheat them the day of over a low flame. They will loose most of their structure and turn a bit jammy. Hope this helps!
Kristen M. November 23, 2016
Great idea, Rebecca!
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