Roasted Shallots With Red Potatoes

There are certain things which have to be said over and over again, of necessity, and yet this is the marvel and the wonder of the cross, that however many times a man may preach about it, he has never finished preaching about it. There is always something fresh to say, always something new. There is a great central message that is always there, but nothing is so wonderful as to see that one thing in different ways.

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetable	4	Servings

INGREDIENTS

8		Shallots
12		Potatoes, unpeeled clean
1	T	Olive oil
1	T	Lemon juice
1	t	Sea salt
1	T	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 33 Calories From Fat: 30 Total Fat: 3.4g Cholesterol: 0mg Sodium: 342mg Potassium: 9.5mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g