Roasted shallots with rosemary
1
Points® value
Total Time
1 hr 15 min
Prep
10 min
Cook
1 hr 5 min
Serves
4
Difficulty
Easy
A new twist on the old standard roasted onions, make this delicious side dish tonight! Shallots are small, more oval-shaped onions that have a much milder bite that standard onion varieties. Roasting them produces a sweet dish with a tender crunch that’s terrific with roasted poultry and meat. Just over one hour, this dish is mostly hands-off. Cut that time in half by cutting your shallots in half from the root end. Chop leftovers and mix with crumbled goat cheese for an easy omelet filling. Sub any fresh herbs you have on hand for the rosemary. Most herb love to pair with balsamic vinegar so you cannot go wrong.
Ingredients
Shallot
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
