Sweet, Caramelized, & Buttery, They Disappear Quickly!
Meet your new favorite side dish and flavor booster: oven-roasted shallots. With just a drizzle of olive oil and a sprinkle of salt, shallots transform in the oven into something truly magical—soft, jammy, and caramelized with a natural sweetness that enhances everything they touch. Whether you serve them alongside roast chicken, spoon them over seared steak, or stir them into pasta, these roasted shallots add elegance with almost no effort.
My Favorite Ways To Enjoy Roasted Shallots
Hear me out: spread them on a piece of baguette or crostini by pressing them into the bread with a knife. 🙌🏻
Tender, caramelized shallots are also delicious with veal saltimbocca or crispy cracklin’ chicken (my kids are obsessed with this chicken recipe!). I’ve stirred them into risotto, added them to warm grain bowls, mashed them into vinaigrettes and sauces (just trust me!). There’s no wrong way to enjoy them, even if you’re simply tossing them with other vegetable side dishes (like these blistered string beans).
Quick Variations
Yes, you can absolutely use other alliums like pearl or cipollini onions. And these are delicious with a drizzle of honey or balsamic vinegar.
If you don’t have fresh herbs, I can say from experience that these are just as good with rosemary, sage, or even fresh basil in the summer. I just love the fresh flavor that herbs bring to the table, ya know?
Pro-tip: If shallots are small, feel free to leave them whole. I prefer halving them so they lie flat and are in direct contact with the surface of the skillet.
Slow-roasted shallots are essentially the adult version of candy, and if you’re like us, you will be head over heels in love! Definitely give them a try and be sure to let us know what you think in the comments below.
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4-Ingredient Oven-Roasted Shallots with Thyme
Equipment
Ingredients
- 10 shallots, peeled and halved
- ¼ cup (60ml) + 2 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
- 6 sprigs fresh thyme
Instructions
- Roast the shallots. Preheat oven to 425°F (218°C). Pour ¼ cup (60ml) olive oil in a large cast iron skillet. Place shallots on top, cut-side down. Drizzle with remaining olive oil, then season with 1 tsp kosher salt. Place thyme springs on top, then roast for 25 minutes, until very tender. Serve immediately or at room temperature.
Notes
- Make-ahead: Roast up to 2 days in advance, then reheat before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 4–5 days.
Loved these!! I’ve never made shallots before and I’m glad I found your recipe on instagram. These were perfect. I ate them by themselves but they would be great as a side dish to compliment a lot of different meals.
The only thing I changed was I used dry thyme because I didn’t have any fresh and they still turned out AMAZING.
Thanks for posting! I’ll be saving this recipe, for sure.
Aren’t they fabulous?! We serve them with literally any entrée. Love the texture. So glad the dried thyme worked well! xo, Ari
These were delicious! So simple and no fuss! Made these for Thanksgiving and they were eaten up with the turkey and the beef alike!
Amazing!!! We love these so much, eat ’em like they’re candy lol! xo, Ari
These were absolutely delicious! I never knew a recipe with such simple ingredients could taste so good! My only tweak would be to double (or more like triple) this recipe next time because they disappeared off my plate far too quickly!
Pairing them with roasted chicken would be a perfect dinner for anyone looking for a warm, savory (yet sweet- watch those shallots caramelize!!) meal.
I know it might be a little taboo making the same meal twice in a row, but these shallots will surely be making their way onto my plate again this week!
HIHGLY recommend!
Thanks for the glowing review, Ryan! We 100% have enjoyed these multiple times in one week, so absolutely no judgment here!! xo, Ari
Made these tonight and they were so good! I reverse seared some rib eyes in the same pan after the shallots finished roasting and the flavor in the oil added the perfect touch to the steaks. These are so easy to make and will definitely be making many appearances on the dinner table in the near future!
AGREE, Monique! So easy to make, which is why they have appeared once a week for the last few months! I eat them like candy, and ALWAYS when we make ribeyes! xo, Ari
I N C R E D I B L E
I never post however so wonderful I felt compelled to acknowkedge.
Glenda, thank you so much! I know–roasted shallots are so completely underrated. If you happen to have leftovers (ha! what are those?!), they are incredible in pasta! Cheers, Ari
Made this last night. I love shallots and use them often in many, many dishes. While cooking, I was running out of time, and they weren’t browning as fast as I’d have liked, so I popped the cast iron pan on the pre-heated 600* grill (was also making steaks and roasted potatoes) for 3+ minutes. I think they may have gotten a little too crispy? However, they were absolutely delicious! This was an easy to prep and make side dish, and will definitely be adding this on repeat when making steaks or chicken! Thanks!
This is a good reminder that I should make roasted shallots again soon because they are so, so good! And yes, agree, they’re perfect alongside steak. Thanks for sharing! Cheers, Ari