Having seen these beautiful shallots on a recent Retreat to Sarnac I bought two bunches and decided to revisit an old favourite recipe, oven roasted shallots! They just looked so appealing, vibrant and shiny, I was sure they would taste great. I couldn´t resist them!
Shallots are much sweeter than regular onions. Their flavour is more subtle and they just work better in some recipes. They are actually really good for you as well. Like their relatives the common brown onion and garlic, they have benefits including being an antioxidant, lowering cholesterol, lowering blood pressure and some claim they even help with weight loss. What´s not to love!
This recipe roasts shallots with a few generous glugs of olive oil, sprinkled with cranberries and capers, then topped with a few sprigs of dried rosemary. Easy, quick and healthy. Yum! The dish feels a bit festive with the use of cranberries, so why not see if you can find a spot for this on the table on Christmas day. This would give plain old brussel sprouts a run for their money, any day.
650g shallots, halved
5 cloves garlic, thinly sliced
30g cranberries, dried
dried rosemary, 3 sprigs
4tbsp olive oil
Preheat the oven to 180º. Top and tail, then peel the shallots, cutting each bulb in half lengthways. Look at their beautiful, rosy pink flesh, you could just eat them raw (well you could in theory, but they are much better when cooked!).
Place them face up in a baking dish. Sprinkle over the garlic, cranberries, capers, rosemary, oil and vinegar (this time I used the vinegar from the capers). Season with plenty of salt and pepper and bake for around 40 minutes.
For me these were perfectly done, they still have a slight bite to them. Some people prefer them to be softer and should cook them for an extra 10 minutes or so. In this dish the sweetness of the shallots and cranberries are balanced by the sharp capers and garlic. Enjoy this dish on it´s own (crumble over some salty Feta cheese) or serve it with a nice smoky white fish, like smoked haddock. Delish!