Description
Deliciously tender and caramelized whole roasted shallots, seasoned with olive oil, balsamic vinegar, and aromatic herbs. Perfect as a flavorful side dish or an elegant addition to any meal.
Ingredients
Scale
Shallots
- 16 large shallots (roughly the same size), peeled and ends trimmed
Seasoning & Flavorings
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt & pepper to taste
- Thyme or rosemary sprigs (optional)
- 1 tablespoon butter
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position the oven rack in the middle to ensure even roasting.
- Prepare Shallots: Place the peeled and trimmed shallots in a baking dish. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss gently to coat all shallots evenly. Add thyme or rosemary sprigs if desired for an aromatic touch.
- Roast Shallots: Roast the shallots in the oven for about 60 minutes until they soften and develop a light golden brown color. Halfway through roasting, stir or turn the shallots to promote even cooking. Begin monitoring after 45 minutes to avoid overcooking, especially with smaller shallots.
- Add Butter and Serve: Once roasted, remove the shallots from the oven and immediately add butter to the baking dish. Toss the shallots gently to coat them in the melted butter and serve warm for the best flavor and texture.
Notes
- Choose shallots of similar size for even roasting.
- For a deeper caramelization, roast slightly longer but watch to prevent burning.
- Fresh herbs like thyme or rosemary can be omitted if unavailable.
- This dish pairs wonderfully with roasted meats or can be served as a flavorful side vegetable.
