Shallots from Garden to Table

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.

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My daughter paired the shallots with some of my red, white and blue potatoes for wonderful roasted potatoes.

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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.

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We rarely ever have any leftovers!

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Papa

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