Balsamic-Roasted Shallots
This recipe creates sweet and savory balsamic-roasted shallots, perfect as a side dish, an addition to salads, or a flavorful topping for various entrees. Shallots are tossed with olive oil, brown sugar, salt, thyme, sherry, and balsamic vinegar, then roasted until tender and caramelized.
Equipment
- 1 Baking Sheet For even roasting
- 1 Large Mixing Bowl For tossing ingredients
- 1 Sharp Chef's Knife For halving shallots and chopping thyme
- 1 Cutting Board
- 1 Measuring Spoons
Ingredients
Main
- 1 pound shallots the larger ones halved
- 2 tablespoons olive oil
- 1 tablespoon plus 2 teaspoons brown sugar
- A three-finger pinch of salt
- 1 tablespoon thyme finely chopped, plus a few whole sprigs
- 2 tablespoons sherry
- 1 tablespoon plus 2 teaspoons balsamic vinegar
Instructions
- Preheat your oven to 400°F (200°C).
- Peel the shallots. For larger shallots, cut them in half through the root end to keep them intact.
- In a large mixing bowl, combine the shallots, olive oil, brown sugar, salt, and finely chopped thyme. Toss well to ensure all shallots are evenly coated.
- Spread the coated shallots in a single layer on a baking sheet, ensuring not to overcrowd the pan for optimal caramelization.
- Roast in the preheated oven for 20-25 minutes, or until the shallots are tender and lightly browned.
- Remove the baking sheet from the oven and carefully add the sherry and balsamic vinegar to the hot pan, stirring gently to coat the shallots.
- Return the baking sheet to the oven and continue to roast for another 5-10 minutes, or until the liquid has reduced and coated the shallots in a glossy glaze.
- Remove from the oven, garnish with a few whole thyme sprigs if desired, and serve warm or at room temperature.
Notes
Achieve optimal caramelization by ensuring the shallots are spread in a single layer on the baking sheet; overcrowding will steam them rather than roast. Use high-quality balsamic vinegar and fresh thyme for the best flavor payoff. For a deeper, richer taste, consider roasting the shallots slightly longer until deeply caramelized, keeping a close eye to prevent burning. These are versatile and can be served warm or at room temperature.