Recipe - Roasted Shallots With Red Potatoes

8 lg Shallots
12 Potatoes; unpeeled, clean
1 tablespoon Olive oil
1 tablespoon Lemon juice
1 teaspoon Sea salt
1 tablespoon Fresh rosemary; chopped
Freshly ground pepper

Preheat the oven to 400F. Remove the papery skin from the shallots.
Carefully trim the root end, leaving the cloves attached. Place the
shallots in a baking dish. Rinse the potatoes. Pat them dry and cut in
half. Add to the baking dish; pour the oil over and toss to coat. Bake
uncovered for 2530 minutes, stirring once or twice. When the potatoes are
almost tender, sprinkle with the lemon juice, rosemary, salt, and pepper.
Bake for an additional 5 minutes, then serve.

NUTRITIONAL INFO per serving: 384 Calories; 8g Protein; 0 mg Cholesterol;
78 g Carbohydrate; 200mg Sodium; 5g Fat

Recipe Page 7 July 96

From the Gourmet Connection recipe list. Downloaded from Glen's MM Recipe
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