Roasted Shallots
15m prep 35m cook 50m ready
4 servings A delectable accompaniment to simply cooked fish, poultry, or meat. Tropea and cipollini onions are a fine substitute, when available. Preheat the oven to 425°F.
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Ingredients
- 1½ pounds small to medium shallots
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- Black pepper to taste
- (A few sprigs thyme)
- (1 tablespoon maple syrup)
- (1 tablespoon balsamic vinegar)
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Step 1.
Peel: 1½ pounds small to medium shallots
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Step 2.
Trim off the root ends, and halve any larger shallots so they all cook at the same rate. Toss in a baking dish that will hold the shallots in a single layer with: 2 tablespoons vegetable oil; ½ teaspoon salt; Black pepper to taste; (A few sprigs thyme)
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Step 3.
Roast until tender when pierced with a fork and browned around the edges, about 30 minutes. To glaze the shallots, if desired, brush with a mixture of: (1 tablespoon maple syrup); (1 tablespoon balsamic vinegar)
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Step 4.
Return to the oven for 5 minutes more.
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