Roasted Shallots are made in a few simple steps for a delicious side dish with deep flavor. These caramelized shallots pair with any main course and add a delicious accent to pasta, salads, sandwiches, and more.
These caramelized shallots add a sweet and satisfying flavor to so many dishes. We especially love the depth they add to our buttery miso pasta. Just season the shallots with olive oil, salt, pepper, and herbs then bake them and enjoy!
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About Roasted Shallots
- Taste - Roasted shallots have are rich with a lightly sweet flavor. We add herbs like rosemary, sage, thyme, to the shallots for extra pizzazz.
- Texture - The shallots are tender with a light crunch.
- Effort - All you need to do is chop and prep the shallots then cook them in the oven.
- Time - It takes about 5 minutes to chop and prep the shallots then about 30 minutes to cook them.
Ingredients
- Shallots - Shallots have the flavor of a mild onion without the bite. Caramelizing shallots brings out their rich sweetness.
- Extra Virgin Olive oil - Olive oil is a healthy fat for roasting the shallots.
- Kosher salt - Salt accentuates the rich flavor of the shallots.
- Herbs - We add a blend of rosemary, sage, and thyme for complexity.
- Freshly cracked black pepper - Pepper adds a little spice.
See recipe card for quantities.
Instructions
- Prepare shallots - Heat the oven to 400°F. Use a sharp knife to cut the shallot bulbs in half at the root. Remove the dry outer layers of onion paper and cut off the tip and the root of the shallots. Place the shallots on a greased baking sheet cut-side down. Generously drizzle the shallots with olive oil and season with salt, freshly ground black pepper, and dried or fresh herbs, like rosemary, thyme, sage, parsley, or a blend of choice.
- Roast shallots - Roast the shallots on the middle rack for 25-30 minutes, or until tender and golden brown. To test doneness, use a paring knife to pierce into a few layers of the shallots through the side. If it goes in easily, the shallots are done.
Pro tip: Grease the baking sheet or cast iron skillet well to ensure the shallots don't stick.
Storage
Store leftover caramelized shallots in an air-tight container in the refrigerator for up to 3-5 days. In order to reheat leftover shallots, place them on the stovetop over low-medium heat and heat until warm.
Top tips
- Slice shallots evenly - Slice the shallots thinly to ensure they have a consistent texture.
- Roast in single layer - Place the shallots on a baking sheet or roasting pan in a single layer so they have enough space to cook evenly.
- Figure out what main course you want to make ahead of time and make it while the shallots roast so all dishes are ready around the same time.
Recipe FAQs
While both are delicious, caramelized shallots have a milder onion flavor with less bite.
They are both! They are a rich combination of sweet and savory flavors.
Roasted shallots typically have a milder and sweeter flavor compared to raw shallots. Roasting brings out the natural sugars in shallots.
Yes, all of the ingredients in this caramelized shallots recipe are gluten free.
Shallots are both milder and sweeter than onions. They are also softer and more tender so they pair with more dishes.
We love roasted shallots in pasta, sandwiches, or salads. They add a uniquely delicious and nuanced flavor dimension.
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Roasted Shallots
Equipment
- 1 knife
Ingredients
- 8 shallots skins removed and cut in half
- 3-4tbsp olive oil plus more if necessary
- kosher salt
- freshly cracked black pepper
- fresh or dried herbs rosemary, sage, thyme, a blend
Instructions
- Prepare shallots - Heat the oven to 400°F. Use a sharp knife to cut the shallot bulbs in half at the root. Remove the dry outer layers of onion paper and cut off the tip and the root of the shallots. Place the shallots on a greased baking sheet cut-side down. Generously drizzle the shallots with olive oil and season with salt, freshly ground black pepper, and dried or fresh herbs, like rosemary, thyme, sage, parsley, or a blend of choice.8 shallots, 3-4tbsp olive oil, kosher salt, freshly cracked black pepper, fresh or dried herbs rosemary, sage, thyme, a blend
- Roast shallots - Roast the shallots on the middle rack for 25-30 minutes, or until tender and golden brown. To test doneness, use a paring knife to pierce into a few layers of the shallots through the side. If it goes in easily, the shallots are done.
Video
Notes
- Grease the baking sheet or cast iron skillet well so the shallots don't stick.
- Slice the shallots into thin slices to ensure they have a consistent texture.
- Place the shallots on a baking sheet or roasting pan in a single layer so they have enough space to cook evenly.
- Figure out what main course you want to make ahead of time and make it while the shallots roast so all dishes are ready at the same time.
- Refrigerate leftover caramelized shallots in an air-tight container for up to 3-5 days. In order to reheat leftover shallots, place them on the stovetop over low-medium heat and heat until warm.
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