I love Shallots. I have a bit of a thing for them at the moment. They are easier to peel and have a slightly more delicate and sweet flavour than onions.
My favourite way to eat them is roasted in olive oil with some herbs. I often pop them alongside my Sunday roast to cook in the juices of the meat which is just amazing but they are also really simple to make as a standalone dish.
Roasted Shallots With Rosemary
You will need:
5 -6 shallots (leave some whole and slice some in half lengthways)
2 tbsp of a good quality olive oil
3-4 sprigs of Rosemary
Sea salt
Crushed Black Pepper
Preheat your oven to 200c. Place your shallots into a small roasting dish, place the rosemary sprigs on top, pour the oil over and sprinkle with salt and pepper. Cook for about 30-40 mins.
They are delicious served alongside meat as a vegetable accompaniment or even just with some crusty bread and cheese.
You will make these again and again. I know I do!
I have to admit that even though I don’t like onions, these look rather nice. And my husband and so would love them alongside our roast this Sunday.
I’ve never roasted shallots, usually add them to dishes rather than serve on their own, but I do love rosemary and this sounds very tasty.
Delicious, all roasted and caramelised and sweet! Love the addition of the rosemary.