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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.
If you’re looking for side dish ideas, here’s something a little different. Shallots are added to plenty of recipes (sometimes raw, sometimes cooked), but have you ever considered roasting them?
Roasting mellows that sharp onion flavor, and you’re left with melt-in-your-mouth shallots with that wonderful caramelized flavor that comes from cooking them slowly.
I roasted them in a simple mix of olive oil, balsamic vinegar, and salt & pepper. I had some thyme on hand, so I threw that in the dish too, but I don’t really think it’s necessary. It added a bit of flavor, but nothing too noticeable.
I am curious how this would turn out with sprigs of rosemary – I think it would be amazing. Something about rosemary screams fall to me!
I was thinking about what point to add the butter, and I decided that right at the end would work best. I didn’t want to chance burning it since these do cook for a full hour, and even adding it halfway through cooking seemed like it might be pushing it.
Adding it just before serving ensures that the shallots are wonderfully coated in the melted butter, and it just adds a richness to the balsamic vinegar that takes this dish to the next level. 🙂
Not to get ahead of myself, but this would make a wonderful easy Thanksgiving side dish or Christmas side dish. File it away for later. 😉 I will be adding more delicious side dishes to the blog in the coming months… so stay tuned!
Hope you love this roasted shallot recipe!
Have you ever roasted shallots?
Talk to me in the comments below!
Whole Roasted Shallots
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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Want more veggie side dish recipes? Try my easy roasted radishes, my roasted baby bok choy recipe, or my maple pecan Brussels sprouts recipe.
I made these with a Boneless Leg of Lamb and it was delicious. I served it with a nice Malbec and it was a hit!
Wonderful! So happy you liked them, Patrick!
Oh so tasty and flavourful…added rosemary and cooked them slightly longer – amazing…will most definitely cook again:)
Excellent! So happy to hear. Thanks, Kathy!
These are so pretty! Love roasted shallots!
Thanks so much!!
Ok, I want these with a HUGE steak and then drown it all in blue cheese sauce! Is that weird? Am I weird? But totally want to have some of these shallots, I love their flavour after they’ve been slow roasted! Aaaaaand, now I’m hungry!
That’s not weird. 😁
Love shallots ! Great idea for a side dish! Pinning to try them!
Thanks, Mira!! Hope you like them. 🙂
I love roasted vegetables. When are you making this for me?
Never.
Perfect side dish for every holiday meal!
Thanks, Matt!!
I know I’ll love these Natasha! My mother used to make them almost exactly like this when I was growing up. She used to serve them alongside grilled steak during the summer! Can’t wait to try your recipe!
Thanks, Mary Ann! Glad this brought up good memories 🙂 These would be awesome with steak!!
Omg love!
Thank you!!
Such a beautiful side dish! I love this idea for something new to bring to the table! Would be perfect for the holidays!
Aww thanks, Leigh Ann! I agree, this would definitely be good for Xmas or Thanksgiving. Have a great weekend!