Whole Roasted Shallots And Potatoes With Rosemary Recipes

WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY

Whole Roasted Shallots and Potatoes With Rosemary image

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.

Provided by -Sylvie-

Categories Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 270.1, Fat 10.4, SaturatedFat 1.5, Sodium 38.6, Carbohydrate 41.2, Fiber 4.1, Sugar 3.1, Protein 4.8

ROASTED POTATOES AND SHALLOTS

Roasted Potatoes and Shallots image

Provided by Ruth Cousineau

Categories Potato Side Christmas Thanksgiving Dinner Fall Winter Potluck Shallot Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 3

Ingredients

6 large shallots, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds medium Yukon Gold potatoes, peeled and quartered

Steps:

Preheat oven to 400°F with rack in lowest position.
Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
Roast, stirring occasionally, until shallots are golden, about 30 minutes.
Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

ROASTED SHALLOTS

Roasted Shallots image

I've been making this forever from my Fields of Greens cookbook. I went to add it to a menu & it isn't posted here. Had to fix that. ;)

Provided by Elmotoo

Categories Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb shallot
olive oil
2 tablespoons balsamic vinegar
kosher salt
fresh ground black pepper
6 fresh thyme sprigs

Steps:

Preheat the oven to 400ºF.
Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.

Nutrition Facts : Calories 88.8, Fat 0.1, Sodium 15.5, Carbohydrate 20.4, Sugar 1.2, Protein 2.9

ROASTED POTATOES, CARROTS AND SHALLOTS WITH ROSEMARY

Roasted Potatoes, Carrots and Shallots with Rosemary image

Categories Potato Side Roast Rosemary Carrot Winter Shallot Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 3/4 pounds medium-size red-skinned potatoes, cut into 3/4-inch pieces
6 medium carrots, peeled, cut into 2-inch pieces
8 large shallots, peeled
3 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary or 1 1/2 teaspoons dried

Steps:

Preheat oven to 400°F. Combine potatoes, carrots, shallots and oil in large bowl. Sprinkle with salt and pepper. Toss to coat. Transfer vegetables to roasting pan. Roast until vegetables are almost tender, stirring occasionally, about 45 minutes. Add rosemary and roast until vegetables are golden brown and tender, about 15 minutes longer. Transfer vegetables to bowl.

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