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.
Servings: 4
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
- 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.
Notes
- 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!
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