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
  Cathy Harned.