0 recipes from contoocook and beyond


l-l/2 lbs. large shallots (about 24) halved lengthwise, peeled
3 tbsps. olive oil
Position oven rack to middle at 375. In 9″ diameter pie pantoss shallots with oil to coat. Season with s&p. Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.

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