Mixed Vegetables With Crispy Shallots - cooking recipe

Ingredients

2 tbsp olive oil
6 None shallots, peeled, sliced
5 None large carrots, peeled, halved, sliced diagonally
12 oz green beans
5 None zucchini, halved, sliced
2 tbsp butter
2 tsp brown sugar
3 tbsp red wine vinegar

Preparation

Heat oil in a large frying pan over medium heat. Cook shallots for 3-4 mins, until softened. Turn up heat and saute for 2-3 mins, until browned and crispy. Remove with a slotted spoon and drain on paper towels.
Cook carrots in boiling salted water for 8 mins. Add beans and zucchini and cook for 3-4 mins. Drain.
Melt butter in a pan. Add sugar and stir until melted. Add vegetables, vinegar and 2-3 tbsp water. Cook for 2-3 mins, until hot. Serve with crispy shallots.