Roast shallots and rosemary

These shallots are absolutely delicious. Sweet, juicy and slightly acidic in a pleasant way, they’re great served with roast meats, especially red meats, but they also go well with chunks of herb-roasted pumpkin and steamed tender-stem broccoli drizzled with pesto as a vegetarian main course. I use what are called banana shallots, because of their long shape. Round shallots will work just as well, but they take slightly less cooking, and baby red or white onions will also work, although the