Shallots are AMAZING! Did you know…..
- Shallots have more anti-oxidants, minerals, and vitamins than onions.
- They are rich source of flavonoid anti-oxidants.
- Shallots hold more concentration of vitamins and minerals than onions, especially vitamin A, pyridoxine, folates, thiamin, vitamin C etc. (Vitamin A is a powerful antioxidant that helps protect from lung and oral cavity cancers.)
- They are also more rich in minerals and electrolytes than onions; particularly iron, calcium, copper, potassium, and phosphorus.
- But most importantly….THEY’RE YUMMY!
I roast my shallots and keep them in the refrigerator for use in salads, sandwiches, soups and sauces. OK – let’s get roasting!
- Salt &Pepper
- Extra Virgin Olive Oil
- Pre-heat the oven to 375 degrees.
- Place whole, peeled shallots in a baking dish.
- Season with thyme (fresh or dried), salt & pepper and drizzle with extra virgin olive oil.
- Cover with aluminum foil and roast for 35-45 minutes (until they are fork tender).