This post may contain affiliate links. Please read our disclosure policy.
These whole roasted shallots make a tasty and beautiful addition to your dinner table! Balsamic vinegar and butter add an extra special touch to this easy vegetable side dish.
If you’re looking for side dish ideas, here’s something a little different. Shallots are added to plenty of recipes (sometimes raw, sometimes cooked), but have you ever considered roasting them?
Roasting mellows that sharp onion flavor, and you’re left with melt-in-your-mouth shallots with that wonderful caramelized flavor that comes from cooking them slowly.
I roasted them in a simple mix of olive oil, balsamic vinegar, and salt & pepper. I had some thyme on hand, so I threw that in the dish too, but I don’t really think it’s necessary. It added a bit of flavor, but nothing too noticeable.
I am curious how this would turn out with sprigs of rosemary – I think it would be amazing. Something about rosemary screams fall to me!
I was thinking about what point to add the butter, and I decided that right at the end would work best. I didn’t want to chance burning it since these do cook for a full hour, and even adding it halfway through cooking seemed like it might be pushing it.
Adding it just before serving ensures that the shallots are wonderfully coated in the melted butter, and it just adds a richness to the balsamic vinegar that takes this dish to the next level. 🙂
Not to get ahead of myself, but this would make a wonderful easy Thanksgiving side dish or Christmas side dish. File it away for later. 😉 I will be adding more delicious side dishes to the blog in the coming months… so stay tuned!
Hope you love this roasted shallot recipe!
Have you ever roasted shallots?
Talk to me in the comments below!
Whole Roasted Shallots
- 16 large shallots (roughly the same size) peeled & ends trimmed
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt & pepper to taste
- Thyme or rosemary sprigs (optional)
- 1 tablespoon butter
- Preheat oven to 400F and move the rack to the middle position.
- Prep the shallots and add them to a baking dish along with the olive oil, vinegar, and salt & pepper. Toss them so they're evenly coated. Place the thyme or rosemary sprigs in the dish if using.
- Roast for 60 minutes or until the shallots are softened and lightly browned, turning/stirring them half way through. I suggest keeping an eye on the shallots after about 45 minutes or so, especially if they're smaller than the ones I used. You could probably roast them for longer if you prefer the color to be even deeper.
- Take them out of the oven and immediately add the butter right into the baking dish. Toss to coat and serve the shallots immediately.
- 16 may seem like an arbitrary number, and it kind of is. I just felt that quantity fit well in the baking dish I was planning on using. Feel free to increase/decrease as needed!
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.