I just finished harvesting the last of my garlic and shallots from my garden. I like to use shallots instead of onions because they add such a nice flavor to all the vegetables I grow.
My daughter paired the shallots with some of my red, white and blue potatoes for wonderful roasted potatoes.
A touch of olive oil, salt, pepper and dill on the potatoes and shallots roasted at 400 degrees make a wonderful side dish for dinner.
We rarely ever have any leftovers!