Roasted Shallots w/ Cumin, Coriander, & Smoked Paprika
These Roasted Shallots consist of shallot slices in olive oil, cumin, coriander, cloves, smoked paprika, salt, and pepper.
Equipment
- Small Bowl (optional)
- Baking Sheet (or oven-safe skillet or baking dish)
- Oven
Ingredients
- 1 shallot sliced
- dash cumin
- dash coriander
- dash cloves
- dash smoked paprika
- dash salt
- dash pepper
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.