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| Home -> [Herbs & Spices, Roasted, Seasonings, Side-dishes, Vegetables] -> [Roasted shallots Recipe] |
Roasted shallots
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Herbs & Spices, Roasted, Seasonings, Side-dishes, Vegetables |
Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Large shallots (abt. 22-24) | | | -- peeled, root ends trimmed | | 1/2
| tsp | Salt | | 1/4
| tsp | Freshly ground pepper | | 2
| tbsp | Olive oil | | 3
| | Sprigs fresh rosemary |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | arrange shallots in a shallow baking dish. | | 3 | Sprinkle with salt and pepper; drizzle with olive oil. | | 4 | Add the rosemary, cover with foil, and roast 30 minutes. | | 5 | Uncover and roast for 25 to 30 minutes longer, until shallots are tender when pierced with a sharp knife. | | 6 | Increase oven temperature to 450°F. | | 7 | Roast the shallots about 10 minutes, shaking the pan occasionally, until browned. | | 8 | Serve hot. | | 9 | shepherd says: "roasting makes the shallots caramelize and become tender sweet and delicious, wonderful with roasted meat or poultry." | | 10 | from 1994 "shepherd"s garden seeds catalog." pg. | | 11 | 32 |
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