Roasted Shallots
- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: about 4 to 6 side dish serving
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- Level: Easy
- Total: 30 min
- Prep: 5 min
- Cook: 25 min
- Yield: about 4 to 6 side dish serving
Ingredients
18 medium shallots (about 1 3/4 pounds), unpeeled
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with the oil, 1 tablespoon salt, and season with pepper. Transfer to an aluminum foil-lined baking sheet and arrange in a single layer. Bake until the shallots are browned and tender, 20 to 25 minutes. Remove from the oven and allow to cool slightly. Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve warm or at room temperature.
