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.
- Ready In:
- 1hr 15mins
- 11 ounces shallots, peeled
- 1 1⁄2 lbs baby potatoes, washed and cut in half
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 4 sprigs rosemary
- salt, to taste
- fresh ground black pepper, to taste
- 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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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.1Reply
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 :)4Reply
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.Reply
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.1Reply
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