Roasted Shallots With Red Potatoes

If there were such a thing as a seeker, what would he be seeking? The church growth movement seems to believe he would be seeking more of the same. In a world consumed with lighthearted entertainment, we offer up less professional, less entertaining lighthearted entertainment? Why, I keep wondering, would a “seeker” get up on a Sunday morning, and travel to some giant box to hear a third rate rock band preceding a third rate comic giving a third rate “message” that leaves him in the same state that he arrived in?

R.C. Sproul Jr.

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.

A Message from our Provider:

“God owns you, and every molecule you have ever touched”

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