Roasted Shallots with Rosemary

1
Total Time
1 hr 13 min
Prep
10 min
Cook
1 hr 3 min
Serves
4
Difficulty
Easy
A go-to side dish that’s terrific with roasted poultry and meat. Chop leftovers and mix with crumbled goat cheese for an easy omelet filling.

Ingredients

uncooked shallot(s)

1 pound(s), about 12 medium-large shallots

table salt

¼ tsp, or to taste

black pepper

¼ tsp, or to taste

rosemary

1 Tbsp, fresh, minced

olive oil

2½ tsp

balsamic vinegar

1½ tsp, or sherry vinegar, or to taste

Instructions

  1. Preheat oven to 350ºF. Remove papery skin from shallots and trim root ends; place in a roasting pan. Toss shallots with oil, rosemary, salt and pepper; cover loosely with foil. Roast, covered, for 30 minutes. Uncover and toss shallots; roast, uncovered, until shallots are soft, about 25 minutes more. Increase oven to 450ºF. Continue roasting until shallots are caramelized, tossing occasionally, about 5 to 8 minutes. Drizzle with vinegar and serve. Yields about 3 shallots per serving.

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