Roasted Shallots with Maple-Miso Butter

 

1 stick (4 oz/113 g) unsalted butter, at room temperature

2 T. shiro miso (white miso)

1 T. maple syrup, plus more to taste

1 T. white and black sesame seeds (optional)

1 pound (454 g) shallots, peeled and halved if large

Finely chopped fresh chives (optional), for garnish

 

In a medium bowl, stir together the butter, miso, and maple syrup until combined. Add the sesame seeds (if using) and mix to incorporate. Taste and add more maple syrup, if you’d like a little more sweetness. Transfer the butter to a piece of plastic wrap or wax paper and roll into a cylinder. Refrigerate or freeze until needed. Position a rack in the middle of the oven and preheat to 325°F (160°C). Place the shallots on a quarter-sheet pan and add pats of the miso-maple butter all around. Place in the oven for 5 minutes, or until the butter melts. Gently shake the pan to coat the shallots in the butter, cover with foil, and return to the oven for about 1 hour, or until the shallots are tender and starting to collapse. Lift the foil, baste with the melted butter, then re-cover and return to the oven for another 10 minutes, repeating the basting two more times, or until the shallots are lacquered and glistening. Remove from the oven and let cool before serving warm or at room temperature, garnished with the chives, if you like.