Roasted shallots are delicious as is or in more complex recipes, such as our Shallot-and-Date Empanadas. You can also serve it with roasted meat or poultry.
- Yield: Makes about 2 dozen
Source: Martha Stewart Living, November 2003
- 1 1/2 pounds small shallots (about 24), unpeeled root ends trimmed
- 3 tablespoons unsalted butter, melted
- 2 tablespoons sugar
- 1 teaspoon coarse salt
- Freshly ground pepper
Preheat oven to 350 degrees. Place ingredients in a baking pan just large enough to hold shallots in a single layer; toss to combine. Cover with foil; bake, stirring every 20 minutes, until shallots are very tender and caramelized, 1 1/2 to 1 3/4 hours.