Melissa’s Post: Slow Roasted Shallots

I had a wonderful first experience at the winter market this past Saturday at the Exeter High School, and it was so lovely to meet with many of you that stopped by the SEL table throughout the day.

One of the very first things I noticed about the environment of the market was the wonderful smell of onions and garlic! It got me thinking about some good recipes to really highlight some of our winter vegetables. I overheard some customers at market saying that they were running out of ideas to work with cold-season gems, so I wanted to share a roasted shallots recipe with you all. This recipe is for a side dish that pairs best with game birds, steak, chicken, and turkey. I can almost smell that deliciousness from here! Enjoy!

Slow Roasted Shallots      Serves: 4

Ingredients:

·      12 shallots, peeled

·      4 cloves garlic, peeled

·      1 cup olive oil

·      4 springs thyme

·      1 tablespoon Kosher salt

·      1 teaspoon freshly ground pepper

Directions:

1.     Preheat oven to 250°F

2.     Combine all ingredients into a shallow baking dish, toss to mix well.

3.     Roast, stirring occasionally, for about 1 ½ hours, or until shallots are soft, carnalized, and a deep golden brown.

4.     Discard thyme and rosemary springs and serve.

Source: The Farmer’s Market Guide and Cookbook, Sally Ann Berk

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