Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.