Name: Roasted Shallots with Red Potatoes
Ingredients: 8 lg Shallots; 12 Potatoes; unpeeled, clean; 1 tb Olive oil; 1 tb Lemon juice; 1 ts Sea salt; 1 tb Fresh rosemary; chopped; Freshly ground pepper

A man who was merely a man and said the sort of things Jesus said would not be a great moral teacher. He would either be a lunatic – on a level with the man who says he is a poached egg – or else the Devil of Hell. You must make your choice. Either this man was, and is, the Son of God: or else a madman or something worse. You can shut him up for a fool, you can spit at him and kill him as a demon, or you can fall at his feet and call him Lord and God. But let us not come with any patronizing nonsense about his being a great moral teacher. He has not left that open to us. He did not intend to.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetable	4	Servings

INGREDIENTS

8	lg	Shallots
12		Potatoes; unpeeled, clean
1	tb	Olive oil
1	tb	Lemon juice
1	ts	Sea salt
1	tb	Fresh rosemary; chopped
		Freshly ground pepper

INSTRUCTIONS

Preheat the oven to 400F. Remove the papery skin from the shallots.
Carefully trim the root end, leaving the cloves attached. Place the
shallots in a baking dish. Rinse the potatoes. Pat them dry and cut in
half. Add to the baking dish; pour the oil over and toss to coat. Bake
uncovered for 25-30 minutes, stirring once or twice. When the potatoes are
almost tender, sprinkle with the lemon juice, rosemary, salt, and pepper.
Bake for an additional 5 minutes, then serve.
NUTRITIONAL INFO per serving: 384 Calories; 8g Protein; 0 mg Cholesterol;
78 g Carbohydrate; 200mg Sodium; 5g Fat
Recipe Page  7 July 96
From the Gourmet Connection recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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