Roasted Shallots And Garlic In White Wine

Serves 4

Roasted garlic in white wine is a sweet, delicious side dish. Garlic roasted in its own skin becomes sweet and tender and the shallots caramelise beautifully. This is a wonderful side dish for autumn and winter when you want a salad with warmth and rich deep flavours. All the ingredients are wonderfully fragrant and comforting perfect on a cold autumn day. The white wine soaks into the garlic, and shallots add depth to their already abundant sweet succulent flavours.

Roasted shallots and garlic in white wine is perfect for a dinner party the flavours add a touch off elegance and sophistication to a delicious home cooked meal. The rich flavours go beautifully with a roast dinner, and is perfect if you want to make Sunday lunch a little bit more special. Roasted shallots and garlic in white wine also taste wonderful served with a pasta dish and is a fabulous vegetarian option.

This dish is wonderfully aromatic and the colours are stunning, so before you even taste it, your mouth will be watering. When you serve leave the skins on, they look as tasty as they are and they are very easy to peel, just squeeze gently and the garlic cloves will slide out.
Make sure the white wine you chose is good, it doesn’t have to be expensive and using a cooking wine will not make the dish any better, all you need is something you would be happy drinking, after all good ingredients make a big difference.

Ingredients

• 12 shallots, peeled
• 2 tbsp olive oil
• 2 rosemary stalks
• 10 whole garlic cloves, with skin still on
• Salt and pepper
• 1 glass of white wine

Method

1. Preheat oven to 200C or gas mark 6.
2. Heat the oil in a roasting pan. Separate the garlic cloves but leave a layer of skin still on them. Place the garlic in the pan and roast for about 10 minutes. 
3. Place shallots in the roasting tin and scatter the rosemary on top, make sure they are covered in oil and season with salt and pepper.
4. Cook for 20 minutes until onions start to char.
5. Pour wine in the roasting tray and cook for a further 20 minutes, until wine has reduced, onions are golden and garlic is tender.