Slow-Roasted Shallots In Skins

1. 1

   Preheat oven to 425u00b0F. Rinse 1 pound whole large shallots in their skins and place on a rimmed baking sheet. Roast until skins are deep golden brown and blistered and flesh is very tender throughout, easily yielding when pierced with a knife, 50-60 minutes.

2. 2

   Let sit until cool enough to handle. Split open to eat, or slip shallots out of skins to use in vinaigrettes, sauces, or condiments.

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