Whole Roasted Shallots and Potatoes With Rosemary

"I wanted to roast shallots the other day and found this recipe on the back of the package. I'm so glad I tried it, it smells wonderful too! We had it with roast chicken, but I'm sure it would go equally well with roast lamb or beef."
 
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photo by -Sylvie- photo by -Sylvie-
photo by -Sylvie-
photo by -Sylvie- photo by -Sylvie-
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
1hr 15mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Preheat oven to 180°C/350°F/Gas 4.
  • In a large baking tray mix the olive oil and balsamic vinegar (you can leave the balsamic vinegar out if you don't have any or don't like it), add the whole twigs of rosemary.
  • Add the shallots and potatoes, stir so everything gets coated well.
  • Season to taste with salt and pepper.
  • Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes.
  • Stir once or twice while roasting.

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Reviews

  1. vcarey44
    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 :)
     
  2. Paka1931
    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.
     
  3. andyrite
    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.
     
  4. Sonata
    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.
     
  5. Tisherself
    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-!
     
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