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 requires very minimal prep time and is always a huge hit.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Servings: 8
Ingredients
2 poundsshallotspeeled and larger ones cut in half (see notes)
2tablespoonsunsalted butteror use all olive oil
3tablespoonsolive oil
2tablespoonshoneyor maple syrup, or sugar
2tablespoonsbalsamic vinegar
3sprigs thymeplus a few leaves for garnish
Kosher salt and freshly ground pepper
Instructions
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.
Notes
Peeling shallots: Cut off the top end and trim off the root end of the shallots (leaving some intact so the shallots stays whole while roasting). Cut the larger ones in half, then peel off the outer layer. Tip: Sometimes it's easier to just peel two layers off.Larger shallots may have multiple bulbs; separate them, then peel and cut. 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.