Christina Holmes
Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their "always the bridesmaid" status once and for all.
Recipe information
Total Time
1 hour 15 minutes
Yield
4 Servings
Ingredients
1 pound whole large shallots in their skins
Preparation
Step 1
Preheat oven to 425°F. Rinse 1 pound whole large shallots in their skins 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, 50–60 minutes.
Step 2
Let sit until cool enough to handle. Split open to eat, or slip shallots out of skins to use in vinaigrettes, sauces, or condiments.
