Roasted Shallots

This Roasted Shallots Recipe is absolutely delicious. The shallots caramelize inside the oven making them rich in flavor and so good.

What if we told you it’s possible to have a delicious side dish with no chopping and minimal prep? It’s true. The answer is our recipe for whole roasted shallots. 

Why Make These Roasted Shallots

Usually, shallots are casted aside as supporting characters in recipes, but sometimes they deserve to shine as the main star.  Shallots are a sweeter and more mild onion. Think of a red onion but without the bitter bite. Like most onions, they mellow when they are slowly cooked and the natural sugars take over. 

In this recipe, the shallots are peeled but left whole. They are tossed with sherry vinegar, olive oil and woodsy herbs then roasted until blistered on the outside and juicy and creamy on the inside. 

Keeping them whole allows the shallots to stay very tender and the flavor intensifies, the easy prep is a bonus. The shallots often come wrapped in two but when you peel them you can easily separate them. If the shallot is very big just slice it in half and bake it half side down. 

Some Tips for Roasted Shallots

We like using a glass pie mold for this recipe so the shallots are snug while they bake. Being close together helps create a lot of steam and helps to cook them through but it will allow them to form a golden crust. 

Whole roasted shallots would be a delicious side paired with our Mojo turkey for thanksgiving dinner or as a potluck item for a Friendsgiving celebration. 

Other Delicious Things to Serve Along with These Roasted Shallots

Roasted Shallots

Recipe by Abuelas Cuban CounterCourse: SidesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

50

minutes

Calories

300

kcal

Ingredients

• 12-14 shallots, peeled and left whole 

• 2 tablespoons of extra virgin olive oil 

• 2 tablespoons of sherry vinegar 

• 2 sprigs of rosemary 

• 4 sprigs of thyme 

• Salt and Pepper 

• Garnish with more thyme and chopped parsley 

Directions

• Preheat oven to 400 degrees. 
• Start by prepping the shallots. Cut  of both sides of each shallot.  Then peel the outer layer of the shallots. 
• Place the peeled shallots in a colander. Rinse the shallots with water and dry well, and place the shallots in a 9-inch round pie plate. 
  
• Toss the shallots in the oil, vinegar and sprinkle with 1/2 teaspoon of salt and freshly cracked pepper, and lay them as evenly as possible and tuck the fresh herbs in between and under the shallots. 
• Bake for 35-40 minutes. They should be cooked down and golden. If you need to move them around a little you can. If you want them a little darker, broil for 1-3 minutes. 
  
• Remove the herbs that are dried out and top with more fresh thyme and chopped fresh parsley.