Ingredients

• 1 pound whole large shallots in their skins

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Instructions

1. Preheat oven to 425°F. 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. Let sit until cool enough to handle. Split open to eat, or slip shallots out of skins to use in vinaigrettes, sauces, or condiments.