WHOLE ROASTED SHALLOTS AND POTATOES WITH ROSEMARY
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
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, CARROTS AND SHALLOTS WITH ROSEMARY
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
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.
CREAMY POTATO & SHALLOT GRATIN
How will you serve your potatoes this Christmas? If rich and creamy is your thing, try this indulgent gratin recipe
Provided by Good Food team
Categories Dinner, Side dish
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat most of the butter in a shallow pan. Add the shallots, bay leaf and thyme, and cook for 10 mins until soft, golden and sticky. Pour in the cream and bring to the boil. Turn off the heat, season with nutmeg and cayenne and leave to infuse.
- Meanwhile, heat oven to 200C/180C fan/ gas 6. Place the potatoes in a pan of cold water, bring to the boil, then drain. Butter a large gratin dish, then layer it up with potatoes and cream, finishing with a good ladle of cream and shallots. Use a fish slice to press everything down. You can now cover and chill it for up to a day before baking, if you like. Bake for 40 mins or until golden and the shallots are starting to crisp.
Nutrition Facts : Calories 438 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium
ROASTED POTATOES AND SHALLOTS
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
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.
ROSEMARY GARLIC CHICKEN AND CRISP ROASTED POTATOES
Stuffed with lemon, garlic and rosemary, the chicken becomes beautifully golden and crispy while it roasts alongside potatoes and shallots.
Provided by Allrecipes Member
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place chicken, breast side up, in a 12 x 8 x 1 1/2 inch roasting pan. Stuff the cavity of the chicken with half the lemon, garlic and 1-1/2 teaspoons rosemary. Brush the chicken with oil. Season cavity and skin with remaining half lemon, Morton® Kosher Salt and pepper and remaining rosemary. Rub into skin to coat all sides.
- Place pan in the oven and roast at 375 degrees F for about 30 minutes. Add potatoes and shallots that have been coated with oil. Continue to roast chicken with potatoes until juices run clear (thermometer registers at 175 degrees F) and potatoes are crisp, about 30 minutes.
- Remove chicken and potatoes to platter; cover. Let chicken stand 15 minutes before carving. Skim off grease from roasting pan and place pan on top of the stove. Add enough water to remaining juices to cover bottom of pan. Bring to boil while scraping bottom of pan vigorously with wooden spoon, loosening all the crisp bits on the bottom of the pan. Let reduce by half; adjust seasoning. Serve over chicken pieces, potatoes and shallots.
Nutrition Facts : Calories 798.7 calories, Carbohydrate 35 g, Cholesterol 194.1 mg, Fat 43.6 g, Fiber 5 g, Protein 65.5 g, SaturatedFat 10.9 g, Sodium 680.7 mg, Sugar 2 g
ROASTED SHALLOTS
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
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
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