Seasonings Side dish Vegetables
Last updated 6/12/2012 1:20:43 AM. Recipe ID 52578. Report a problem with this recipe.
Title: Roasted shallots
Categories: Seasonings, Side dish, Vegetables
Yield: 6 Servings
1 1/2 lb Large shallots (abt. 22-24)
-- peeled, root ends trimmed
1/2 ts Salt
1/4 ts Freshly ground pepper
2 tb Olive oil
3 Sprigs fresh rosemary
Preheat oven to 350 F.
Arrange shallots in a shallow baking dish. Sprinkle with salt and
pepper; drizzle with olive oil. Add the rosemary, cover with foil,
and roast 30 minutes. Uncover and roast for 25 to 30 minutes longer,
until shallots are tender when pierced with a sharp knife. Increase
oven temperature to 450 F. Roast the shallots about 10 minutes,
shaking the pan occasionally, until browned. Serve hot.
Shepherd says: "Roasting makes the shallots caramelize and become
tender sweet and delicious, wonderful with roasted meat or poultry."
From 1994 "Shepherd's Garden Seeds Catalog." Pg. 32. Typed for you by
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