ROASTED SHALLOTS
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.
Peel:
- 1½ pounds small to medium shallots
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)
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)
Return to the oven for 5 minutes more.