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
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!