16large shallots (roughly the same size)peeled & ends trimmed
Salt & pepperto taste
Thyme or rosemary sprigs (optional)
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!