I've been hard at work on the new Stephencooks so haven't been posting lately, but that doesn't mean I'm not cooking and taking pictures of food.
After a rough start this year our Maine farmers are hitting their stride now and the markets are full of beautiful veggies every day. These plump sweet shallots are related in name only to the dry overpriced peanuts sold in supermakets.
Roasting them is very easy. Wash them, trim off the tops, toss them in some olive oil and roast in an open tray at 400º for about 50 minutes. Stir halfway through.
When they're very fresh you can just trim off the root ends and eat the whole thing. Older ones need to be peeled before serving.
Sweet and silky, roasted shallots pair nicely with fresh garden tomatoes. Add some fresh minced herbs and a spash of balsamic vinegar for an easy summer salad. Or, if you toss the roasted shallots with some minced fresh herbs and a dash of salt they can stand on their own as a side vegetable.