Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their ”always the bridesmaid” status once and for all.
Recipe information
Total Time
1 HR 15 minutes
Yield
4 Servings
Ingredients
1
pound whole large shallots, unpeeled
Need to make a substitution?
Preparation
Instructions
Step 1
Preheat oven to 425°. Rinse shallots and place on a rimmed baking sheet. Roast until skins are deep golden brown and blistered and flesh is very tender throughout, easily yielding when pierced with a knife, 50–60 minutes.
Step 2
Let sit until cool enough to handle. Split open to eat, or slip shallots out of skins to use in vinaigrettes, sauces, or condiments.
Nutrition Per Serving
Calories (kcal) 80 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 19 Dietary Fiber (g) 4 Total Sugars (g) 9 Protein (g) 3 Sodium (mg) 15