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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.

Whole Roasted Shallots

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 to make side dish.

Course Side Dish
Cuisine American
Keyword whole roasted shallots
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Salt & Lavender

Ingredients

  • 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

Instructions

  1. Preheat oven to 400F and move the rack to the middle position. 
  2. 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.
  3. 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. 
  4. Take them out of the oven and immediately add the butter right into the baking dish. Toss to coat and serve the shallots immediately. 

Recipe Notes