Similar in appearance to onions, shallots are actually their own species. These little bulbs look like elongated onions complete with the same papery skin as onions have, though the smell and taste are completely different. Often used in gourmet cooking, shallots are low in calories and sodium and high in potassium. Roasting shallots enhances their flavor, making them a delectable accompaniment to your next meal.
Preheat the oven to 425 degrees Fahrenheit.
Cut the ends of the shallots off with a knife and discard them. Slice the papery skin, peel it and discard it as well.
Place the shallots into a bowl and drizzle 1 to 2 tbsp. of olive oil over them.
Swirl the shallots around in the bowl to help coat them all evenly in the oil. Add seasonings such as salt and pepper and swirl them around again.
Spread the shallots into a roasting pan in a single layer and set them into the oven.
Roast the shallots for 20 to 30 minutes until they are tender and cooked all the way through.
Remove the shallots from the oven and transfer them into a serving dish to be enjoyed immediately.
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- College of Agriculture and Life Sciences Arizona: Shallots
- Montana State University: Shallots
- Texas A&M System: Shallots
- University of California Berkeley: Vegetables Made Easy
- Baltimore International College: Grilled Loin of Venison with Roasted Onion Sauce
- University of Missouri Extension; Quality for Keeps: Freezing Vegetables; Barbara J. Willenberg; June 2003
Melynda Sorrels spent 10 years in the military working in different capacities of the medical field, including dental assisting, health services administration, decontamination and urgent medical care. Awarded the National Guardsman’s Medal for Lifesaving efforts in 2002, Sorrels was also a nominee for a Red Cross Award and a certified EMT-B for four years.