| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Seasonings, Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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