Roasted Shallots and Cipollini Onions
Makes about 1 pound
  • 8 ounces shallots, peeled and halved
  • 10 ounces cipollini onions, peeled and halved
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. Toss shallots and onions in oil to coat. Season with salt and pepper. Place on prepared pan.
  3. Roast until tender and golden brown, about 30 minutes. Remove from oven, and let cool completely.
Recipe by Bake from Scratch at