Ingredients for Whole Roasted Shallots And Potatoes With Rosemary
- 1 pound shallots, peeled
- 1 pound small red potatoes, halved or quartered if large
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 sprigs fresh rosemary
- salt (to taste)
- freshly ground black pepper (to taste)
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How to Make Whole Roasted Shallots And Potatoes With Rosemary
- Preheat oven to 180°C (350°F/Gas Mark 4).
- In a large baking tray, whisk together 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Add 2 sprigs fresh rosemary.
- Add 1 pound small red potatoes, halved or quartered if large, and 1 pound shallots, peeled. Toss gently to coat everything evenly.
- Season generously with salt and freshly ground black pepper.
- Roast, uncovered, for 45 minutes.
- Check for doneness after 45 minutes. Potatoes should be tender. If not, continue roasting in 15-minute intervals until tender (up to 75 minutes total).
- Gently stir once or twice during roasting to ensure even browning.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
12g
Fat
7g
Carbs
13g
