Roasted shallots with red potatoes
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | larges | Shallots |
| 12 | Potatoes; unpeeled, clean | |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Sea salt |
| 1 | tablespoon | Fresh rosemary; chopped |
| Freshly ground pepper | ||
Directions
Preheat the oven to 400F. Remove the papery skin from the shallots.
Carefully trim the root end, leaving the cloves attached. Place the shallots in a baking dish. Rinse the potatoes. Pat them dry and cut in half. Add to the baking dish; pour the oil over and toss to coat. Bake uncovered for 25-30 minutes, stirring once or twice. When the potatoes are almost tender, sprinkle with the lemon juice, rosemary, salt, and pepper.
Bake for an additional 5 minutes, then serve.
NUTRITIONAL INFO per serving: 384 Calories; 8g Protein; 0 mg Cholesterol; 78 g Carbohydrate; 200mg Sodium; 5g Fat Recipe Page 7 July 96
From the Gourmet Connection recipe list. Downloaded from Glen's MM Recipe Archive, .
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