Agata says:

This simple dish is a delicious accompaniment to meat and poultry dishes.

Roasted Shallots


8 oz. shallots
1/2 cup A&V extra virgin olive oil
salt & pepper to taste


Peel 8 oz. shallots and cut in half.
Toss with ½ cup extra virgin olive oil and salt & pepper to taste
Roast uncovered in preheated 425 degree oven for 10-15 minutes, stirring around until evenly browned or until shallots are tender.
Toss with pasta or use as accompaniment to meat & poultry dishes.