I'm endeavoring to make Pizza with every kind of roasted fruit and vegetable that I can muster. Today, that's Roasted Kuri Squash Slices, Roasted Autumn Crisp Apple Slices, Roasted Garlic, Roasted Kuri Squash Seeds, and Roasted Shallots. I wouldn't ordinarily cook shallots in this way. Usually, I'd toss some oil into a cast iron pan or caramelize them. More like what I did with Caramelized Yellow Onions w/ Red Wine, which you absolutely could do instead of tossing them in spices and roasting on a baking sheet. I had so many other dishes also roasting on pans, though, that it was simpler just to cook them all the same way! Ingredients like apples and squash you want to hold their shape. Whereas, shallots and onions that's less important. Although it did make them crispier, more like onion rings without having to deep fry them.
Gallery
Variations of Roasted Shallots
There are a multitude of fruits and vegetables that go incredibly well roasted. It's a great hands-off way of cooking. Just slice, coat in olive oil and any spices that you want, and toss into the oven. It's one of those cooking techniques that looks much more impressive than it actually is. I opted to make pizza today, but any of these ingredients would go well in a salad, pasta, casserole, soup, or any other festive dish that you can think of. The long, skinny slices worked well for pizza. Although, you can also cube or dice ingredients, if that shape works better for the dish that you're going for. I do also like to make Roasted Red Hubbard Squash Cubes. You can mix and match your own favorite squash and other ingredients that you have on hand.
Baking Sheet (or oven-safe skillet or baking dish)
Oven
Ingredients
1shallotsliced
dashcumin
dashcoriander
dashcloves
dashsmoked paprika
dashsalt
dashpepper
Instructions
Preheat oven to 400 degrees Fahrenheit.
Cut into 1/4-inch slices.
Place the shallot slices evenly across a baking sheet and gently coat with an even amount of olive oil, salt, pepper, and whatever other spices you like. I'm partial to nutmeg or cinnamon, cayenne pepper, ginger, and mustard powder. Make sure to turn the shallot slices in order to coat all sides.
I don't necessarily measure when I do this. I more just shake out of the container until each spice is evenly dispersed. If I had to guess, I'd say that I use about 1/4 teaspoon of each. You're not basting here, you're just adding a subtle flavor to the shallot! Just make sure that you don't overdo it in one area. My ginger has been clumping slightly and came out a little quickly. If you're concerned about this, you can always measure out 1/4 teaspoon of each spice, mix in a small bowl, and then dust on top.
Roast shallots at 400 degrees for 25-30 minutes. Make sure to stir or flip the shallot slices halfway through to get an even cook on all sides.
Leave a Reply