Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Large shallots (abt. 22-24)
-- peeled, root ends trimmed
1/2 ts Salt
1/4 ts Freshly ground pepper
2 tb Olive oil
3 Sprigs fresh rosemary

Preheat oven to 350 F.

Arrange shallots in a shallow baking dish. Sprinkle with salt and
pepper; drizzle with olive oil. Add the rosemary, cover with foil,
and roast 30 minutes. Uncover and roast for 25 to 30 minutes longer,
until shallots are tender when pierced with a sharp knife. Increase
oven temperature to 450 F. Roast the shallots about 10 minutes,
shaking the pan occasionally, until browned. Serve hot.

Shepherd says: "Roasting makes the shallots caramelize and become
tender sweet and delicious, wonderful with roasted meat or poultry."

From 1994 "Shepherd's Garden Seeds Catalog." Pg. 32. Typed for you by
Cathy Harned.

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