Roast shallots with olive oil, sea salt and rosemary for a tasting topping for steak.
Makes about 1 1/4 cups
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12 shallots, peeled and quartered
1/4 cup olive oil
1 tablespoon chopped fresh rosemary
Sea salt, to taste
Freshly ground pepper, to taste
Prep: 10 Minutes
Bake: 20 Minutes
Preheat oven to 400°. Place shallots in 8-inch square baking dish. Drizzle with oil, and sprinkle with remaining ingredients. Roast shallots at 400° for 20 minutes or until crispy and lightly browned, turning occasionally.