I love roasting all kinds of vegetables but never roasted shallots. I had some shallots left over from making fried rings and decided to give these a try. The idea comes from Bon Appetit!
Roasted Shallots
Preheat your oven to 425° F. Place the whole shallots, separated if needed, and place on a parchment lined baking sheet. Next time I will peel some of the outer skin but not all of it. Roast for 45 to 60 minutes or until the flesh is very tender. Remember these are red so will have a different color as compared to garlic. Allow to cool and remove from skins and use in vinaigrettes, sauces or condiments.
Bon Appetit gives three suggestions for using these roasted shallots: 1) fold into pasta with bacon, lemon and Parmesan; 2) slice, toss with a little red wine vinegar, then layer onto a steak sandwich; 3) chop and stir into seasoned cooked beans.
Recipe by cooking with aunt juju http://cookingwithauntjuju.com/2015/08/30/roasted-shallots/
Delicious Judi!!!!
I love everything roasted!
Nice, a great idea too!
Thanks Loretta !
I don’t know why I never think to roast shallots either? They would be great mixed in with our other roasted veggies!
You betcha Julie 🙂
Yes! Roasted shallots are so incredible! I like the idea of tossing them with red wine vinegar..nice combo!
I just love all members of the allium family 🙂
Me too 🙂
Cool!
Did you pierce the skins?
Nope 🙂
And they didn’t explode?
No, I would have certainly mentioned that! Sounds like you had some trouble?
Only when I whole roasted some aubergines once and forgot to prick the skins…serious explosions all over my brand new ovens at the time!!
Not good, especially in a new oven! Thanks for the info as I will remember that. They say you do not need to prick baked potatoes but I always do – just in case 🙂
Me too!
What a great idea! Thank you!
Thanks and you’re welcome!
Great idea! I’ll definitely remember this for vinaigrettes!
Thanks – me too Nancy!
yummm
Roasted veggies are always so good!
I have not done it much but you have inspired me! yumm
i do these all the time, Great with roast potatoes.
I frequently use onions and or garlic instead of shallots with potatoes. I’m sure they are delicious with any roasted veggie 🙂
All are good. Cooking is an interactive and ever hanging experience.
Oh I do love roasted shallots, as I do caramelized shallots!
I do too Fae – just don’t make them often enough 🙂