This recipe is one of my all time favorites. I love to roast veggies. This is just one of the recipes that I love.
8 large shallots
1 tablespoon Bragg’s liquid aminos
1 tablespoon basil
2 teaspoons onion and garlic powders
dash of pepper
2 teaspoons balsamic vinegar
3 tablespoons butter or margarine
Preheat oven to 425 degrees F. Peel shallots and cut into quarters or halves. Combine all ingredients, except for margarine, in 9x9-inch glass baking dish. Place dollops of margarine or butter on top of shallots. Roast in oven for 30 minutes. Serve hot.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.