Slow-Roasted Shallots in Skins

Ingredients

• 1 pound whole large shallots, unpeeled

Steps

1. Preheat oven to 425°. Rinse shallots 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.