• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch Recipes
    • Dinner
    • Dogs
    • Dressings and Sauces
    • Drinks
    • Main Course
    • Pasta
    • Sides
    • Soups and Stews
    • Sweets
  • ENTERTAINING
  • SHOP
    • Shop Our Kitchen
    • Amazon Shop
    • Promotions & Codes
  • About
    • Bio
    • Connect
    • The Heirloom Pantry Newsletter
menu icon
go to homepage
  • Spring Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipes
    • About
    • Shop
    • Subscribe
    • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    The Heirloom Pantry » Recipes » Vegetables

    Roasted Shallots

    Published: Jun 13, 2023 · Modified: Feb 15, 2024 by Kathleen Higashiyama · The following content may contain paid links. When you click and shop the links, we receive a commission.

    51 shares
    • Share26
    • Tweet
    • Yummly
    • Flipboard
    Jump to Recipe Jump to Video
    How to roast caramelized shallots Pinterest pin.

    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.

    Roasted caramelized shallots on a baking sheet with dried herbs.

    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!

    Jump to:
    • About Roasted Shallots
    • Ingredients
    • Instructions
    • Storage
    • Top tips
    • Recipe FAQs
    • Related Recipes
    • Did You Like This Recipe?
    • 📖 Recipe

    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

    Ingredients to make roasted caramelized shallots, shallots, kosher salt, herbs, olive oil, black pepper.
    • 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

    Step to make caramelized roasted shallots, including cutting the shallots in half, arranging on a baking sheet with olive oil, herbs, and kosher salt, roasting shallots.
    • 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

    What is the difference between caramelized shallots and caramelized onions?

    While both are delicious, caramelized shallots have a milder onion flavor with less bite.

    Are roasted shallots sweet or savory?

    They are both! They are a rich combination of sweet and savory flavors.

    Do roasted shallots have a stronger or milder flavor compared to raw shallots?

    Roasted shallots typically have a milder and sweeter flavor compared to raw shallots. Roasting brings out the natural sugars in shallots.

    Are caramelized shallots gluten-free?

    Yes, all of the ingredients in this caramelized shallots recipe are gluten-free.

    Why do chefs use shallots instead of onions?

    Shallots are both milder and sweeter than onions. They are also softer and more tender so they pair with more dishes.

    What are the best dishes to use roasted shallots in?

    We love roasted shallots in pasta, sandwiches, or salads. They add a uniquely delicious and nuanced flavor dimension.

    Roasted caramelized shallots with herbs on top of pasta.

    Related Recipes

    • Sautéed buttered leeks with shallots on a plate.
      Sautéed Buttered Leeks
    • Puff pastry vegetable tarts with herbed goat cheese, cherry tomatoes, asparagus, shallots, and zucchini.
      Puff Pastry Vegetable Tarts
    • Burger topped with caramelized onions on a baking sheet with parchment paper.
      How to Caramelize Onions for Burgers
    • Oven roasted onions with herbs baked and served on a Heath Ceramics platter.
      Oven Roasted Onions

    Did You Like This Recipe?

    Love this easy roasted shallots recipe? Please leave a 5-star rating in the recipe card below & leave a comment below. Thanks!

    Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make this simple buttered leeks recipe, tag #theheirloompantry so we can see your roasted shallots!

    📖 Recipe

    Roasted caramelized shallots on a baking sheet with dried herbs.
    Print Recipe Pin Recipe
    5 from 1 vote

    Roasted Shallots

    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.
    Prep Time5 minutes mins
    Cook Time30 minutes mins
    Total Time35 minutes mins
    Course: Side Dish, Sides
    Cuisine: American
    Servings: 4
    Calories: 43kcal
    Author: Kathleen Higashiyama

    Equipment

    • 1 knife
    • 1 cutting board
    • 1 parchment paper
    • 1 baking sheet

    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
    Prevent your screen from going dark

    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

    Top Tips
    • 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.
    Storage
    • 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.

    Nutrition

    Calories: 43kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 167mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 19mg | Iron: 1mg
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    More Vegetables

    • Tender roasted beets with olive oil, flaky sea salt, and black pepper.
      Tender Roasted Beets
    • Roasted cauliflower steaks on a bed of whipped lemon feta, topped with a drizzle of harissa tahini sauce, herbed pangrattato, and fresh herbs,
      Cauliflower Steaks with Harissa Tahini Sauce
    • Homemade sugar pie pumpkin purée made in a food processor and used for pumpkin recipes, like bread, muffins, ravioli, and more.
      How to Make Pumpkin Puree
    • Whole roasted sugar pie pumpkin without seeds.
      Whole Roasted Pumpkin

    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Alec and Kat with Paisley and Peeps on the beach

    We're Kat and Alec, the culinary duo behind The Heirloom Pantry, where family recipes from our Italian and Japanese heritage meet fresh California ingredients and Hawaiian sunshine. Our chef-tested dishes help you conquer weeknights and wow guests with effortless entertaining. Join us on this delicious journey – let's cook up confidence, together!

    More about us →

    Fresh Spring Recipes

    • Flower lavender lemon curd cookies dusted with powdered sugar on parchment paper with lemon slices, lavender, and a jar of homemade lemon curd.
      Lavender Lemon Curd Cookies
    • Pesto, burrata, prosciutto, and toasted pine nut pizza on a wooden Boos Block cutting board.
      Pesto, Burrata, and Prosciutto Pizza
    • Edible flower shortbread cookies with a lemon zest vanilla bean glaze.
      Edible Flower Shortbread Cookies
    • Whipped lemon feta dip topped with toasted pine nuts, herbs, and olive oil and served with toasted pita, crudités, and olives.
      Whipped Lemon Feta
    • Japanese fruit sandwich (sando) made with shokupan (white bread) and filled with fresh honey whipped cream and fresh fruit, including kiwi, mandarin oranges, and strawberries.
      Fruit Sando (Japanese Fruit Sandwich)
    • Healthy corn and zucchini fritter stacked and topped with greek yogurt, roasted corn, and basil.
      Healthy Corn and Zucchini Fritters

    As Featured In

    The Heirloom Pantry As Featured In

    Popular Recipes

    • Closeup shot of ricotta tomato tartlets with puff pastry.
      Tomato Tartlets with Puff Pastry
    • Furikake Salmon with Kewpie mayo on a sheet pan with a spatula.
      Furikake Salmon
    • matcha cookies in a pile
      Matcha Cookies (Soft and Chewy)
    • White and brown fotzu waiting for bowl of bone broth.
      How to Make Beef Bone Broth for Dogs
    • Overhead shot of sliced Spam in a pan with homemade teriyaki sauce.
      Fried Spam (How to Cook Spam)
    • Broiled Salmon Collars (Sake Kama) on serving plate with beer.
      Broiled Salmon Collars (Sake Kama)
    The Heirloom Pantry shop page.

    Footer

    ↑ back to top

    Recipes

    About

    Shop

    Contact

    Privacy Policy

    Copy-of-The-Heirloom-Pantry-Typography-Logo
    • Facebook
    • Pinterest
    • Instagram
    • TikTok
    • YouTube

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2024 The Heirloom Pantry, LLC®

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.