Slow Roasted Shallots in Skins

By KDHarmon

Ingredients

• 1 pound whole large shallots, unpeeled

Details

Adapted from bonappetit.com

Preparation

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 to 60 minutes.

Let sit until cool enough to handle. Split open to eat, or slip shallots out of skins to use in vinaigrettes, sauces, or condiments.

Makes 4 servings.