I always make my roasties this way but to allow them to still go crispy I would recommend making up the olive oil/ rosemary/ balsamic mixture in a pestle and mortar just after you've put the veggies in to roast then adding it to them after they've been in the oven for 15-30 minutes. This way I get the crispiness I love as well as the flavours :)
Ahhh! The aroma in your kitchen when these are roasting is fabulous! I prepared these exactly by the recipe and absolutely love them! I will definitely cook these repeatedly! The potatoes are tender with a little crispness to the outside and the shallots add a wonderful flavor! This was my first time cooking with shallots, but it won't be the last! Next time, I will add some of my roasted garlic to them too! "Yummy"! Thanks Sylvie 77!
GORGEOUS. I burned the hell out of the shallots, but I know it would have been perfect if they were just a tad less.... carcinogenic! Beautiful picture, too, which is what sent me straight to the store for more shallots. Thanks, Sylvie77!
We loved this. I had some of those mini sweet bell peppers in the fridge which were added. I'm slow to the band wagon but this was my first time cooking with shallots! I guess I always figured that an onion was an onion! Boy was I wrong! The oven temperature amd time was spot on. Guess I'll be planting shallots this season. Thanks.
I couldn't get new potatoes or shallots, so I substituted small-cut normal potatoes and onions cut into thick wedges. Other than that, everything was kept the same. They tasted really good, even the - ahem - "caramelised" bits, although I was a little disappointed that the potatoes didn't crisp up like traditional roasties. Will try again.
The aroma was wonderful, while cooking.
This one is definitely a winner! . My guests raved about it! I didn't use baby potatoes though (too pricey), I picked out small yukon gold potatoes and cut them in half. The cooking time of one hour worked out exactly right. The shallots weren't burned, just wonderfully tender and flavorful.
The postatoes and shallots came out very pretty,however was not as excited about the taste, seemed like something was missing. Thanks for sharing.
Mmmm! I love shallots and they were perfect in this dish. I used Herbes de Provence because it contained rosemary and red potatoes chopped smaller than the recipe called for so they'd cook faster. I also added a little feta cheese during the last ten minutes.
I had bought some lovely shallots and decided to try this recipe to use them. Serendipity!!! This recipe is outstanding! I did use the balsamic vinegar, and it lent a nice richness to the vegetables. They browned up beautifully. I had to use dried rosemary since I didn't have any fresh, and it tasted just fine. DH and I haven't been this excited about potatoes for a long time! Thanks, -Sylvie-!