These Balsamic Roasted Shallots are made by roasting shallots in a sweet-tangy glaze until meltingly tender and caramelized. An elegant and impressive side dish for the holiday table that is always, always a hit.
Roasted Balsamic Shallots
I have a deep love for shallots and use them in place of onions wherever I can. A little milder and sweeter than onions, they make the perfect candidates for caramelizing which takes them to a whole other delicious level. Drizzled with a simple, balsamic-kissed, buttery glaze the shallots roast in the oven until beautifully caramelized, sweet, and meltingly tender.
These roasted balsamic-glazed shallots couldn’t be easier to throw together and will make whatever you serve alongside them taste infinitely better. Truly, this is the perfect side dish for all of your fall and winter festivities ahead. You’re going to absolutely love them.
Ingredients & Notes
You could just roast the shallots with a drizzle of olive oil, sprinkle them with salt and pepper, and throw in a few sprigs of thyme. Delicious. But because we are headed into some festive holidays (hello Canadian Thanksgiving!) we are gilding the lily just a little. A bit of butter and balsamic vinegar with just a smidge of honey coats the shallots in a sweet-tart glaze making them even more irresistible.
If you would like to make this a vegan side, you can use a vegan butter and replace the honey with maple syrup or cane sugar. Alternatively, use all olive oil and omit the butter.
You can use different vinegars, herbs, or sweeteners to roast the shallots. Just make sure you keep any additions minimal so you let the shallots shine.
- Shallots – I found gorgeous, large shallots at the Farmer’s Market but thankfully most grocery stores will stock them year round. Peeling them can be a little fastidious so try and buy the largest ones you can find. I like to cut them in half so there is more surface area to caramelize.
- Butter – Of course butter makes everything better and this glaze is no exception. If you’re avoiding dairy, go ahead and use all olive oil. Still delicious.
- Olive oil – You could use all butter but I feel a bit of olive oil helps prevent the glaze, and the shallots from burning.
- Honey – I don’t always add a sweetener – roasting the shallots brings out their natural sweetness. But it does help with browning the shallots and it also goes so well with the balsamic vinegar. You can certainly make this without any added sugar if you prefer.
- Balsamic vinegar – I have tried the glaze using sherry vinegar and I loved it just as much. I haven’t tried it with other vinegars but I imagine a red wine vinegar or would be lovely as well.
- Salt and pepper – To lightly season the shallots.
- Thyme sprigs – For some fresh, herby flavours. You could add some rosemary sprigs as well, or in lieu of.
How To Make Roasted Balsamic Shallots
This recipe can, and should, be doubled because leftovers are great to use in just about everything.
- Preheat oven to 375ºF.
- Trim the root end of the shallots, cut the larger ones in half, and peel off the outer layer. Tip: Sometimes it’s just easier to just peel two layers off.
- In a large, oven-proof skillet, melt butter over medium-high heat until foaming. Add olive oil, honey, and vinegar and swirl the pan around to combine. Stir in the shallots and thyme sprigs, and season with salt and a little pepper. Toss until all the shallots are well coated in the glaze. Transfer skillet to oven and roast shallots, tossing halfway through, until golden-brown and tender, about 25 to 35 minutes. Serve immediately, or refrigerate up to 2 days and reheat before serving.
Make Ahead Tips
Though peeling the shallots can be a tad time consuming you can totally get this task out of the way ahead of time.
To make ahead: Trim, peel, and cut the shallots then wrap them in a damp tea towel (or paper towel). Place the wrapped shallots in a plastic bag, or large container, and refrigerate for up to 3 days. When ready to roast, follow the recipe instructions.
Alternatively, prepare and roast the shallots, then store the entire dish for up to 2 days in the refrigerator. When ready to serve, reheat in a 300º oven for about 15 to 20 minutes.
What To Serve With Roasted Shallots
These roasted balsamic shallots will complement any main course you serve them with. Exceptional alongside a Thanksgiving turkey or roast meat of any kind. Delicious for topping a potato or cauliflower mash.
We also enjoy any leftovers chopped up into grain salads, frittatas or scrambled eggs (my favourite!), roasted vegetables, or tucked into paninis or sandwiches. Heavenly.
More Side Dishes To Try
- Potato Salad with Caramelized Shallots
- Savoury Sweet Potato Casserole
- Grilled Sweet Potatoes with Zhoug
- Broccoli Salad
- Wild Rice Citrus Salad with Persimmons
- Crispy Brussels sprouts with Agrodolce Sauce
If you give this Balsamic Roasted Shallots recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Balsamic Roasted Shallots
- 2 pounds shallots peeled and larger ones cut in half (see notes)
- 2 tablespoons unsalted butter or use all olive oil
- 3 tablespoons olive oil
- 2 tablespoons honey or maple syrup, or sugar
- 2 tablespoons balsamic vinegar
- 3 sprigs thyme plus a few leaves for garnish
- Kosher salt and freshly ground pepper
- Preheat oven to 375ºF.
- In a large, oven-proof skillet, melt butter over medium-high heat until foaming. Add olive oil, honey, and vinegar and swirl the pan around to combine. Stir in the shallots and thyme sprigs, and season with a pinch of salt and a little pepper. Toss until all the shallots are well coated.
- Transfer skillet to oven and roast shallots, tossing halfway through, until golden-brown and tender, about 25 to 35 minutes.
- Remove from oven and place the shallots onto a serving bowl or platter. Garnish with more fresh thyme leaves and serve.