I’m not sure there’s a vegetable dish that is easier to make or more delicious to eat than roasted shallots. You can scale the recipe up or down, but we suggest buying as many shallots as you can get your hands on. You’ll wish you made a double batch!
Here’s why we love it so much:
- Other than peeling the shallots, there is no prep work. The oven does all the work!
- The roasted shallots become caramelized, sweet, and tender. You could spread them on a piece of baguette or crostini by smearing them with a knife, that’s how tender we’re talkin’!
- This vegetarian side dish is Whole30 compliant, gluten-free, and vegan! Feel good food that tastes freakin’ delicious? Yes, please!
Roasted shallots are low-stress and pair beautifully with practically any main. You’re going to love them!
Ingredients For Roasted Shallots
This is honestly the easiest roasted vegetable recipe! All you need are shallots (the more, the better!), extra virgin olive oil, thyme, and Kosher salt.
You could absolutely do this with onions, but they will take longer to cook. Shallots are sweeter, more mild, and have a hint of garlic, while onions tend to be more pungent. Both are delicious when roasted, though!
How To Roast Shallots
- Preheat an oven to 425 F.
- Prep the shallots. Cut off the top and bottom of each shallot, then slice in half, cutting directly through the root. Peel the outer layer and discard.
- Pour ¼ cup olive oil into your skillet or roasting pan, then place halved, trimmed shallots cut side down. Drizzle with remaining 2 tablespoons olive oil, then sprinkle with Kosher salt.
- Cook shallots. Roast the shallots for 25 minutes, or until the exterior is golden brown and the centers are tender and creamy.
If shallots are small, feel free to leave them whole. I prefer halving them so they are in direct contact with the surface of the skillet.
What To Serve With Roasted Shallots
We love to serve roasted shallots with seared ribeye. The crispy exterior of the steak is the perfect textural contrast to the creamy, tender shallots.
These would also be delicious with veal saltimbocca or crispy cracklin’ chicken!
Roasted shallots are essentially the adult version of candy, and if you’re like us, you will be head over heels in love!
If you make these Roasted Shallots, please let us know by leaving a review and rating below!
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For more simple side dishes, check out the following recipes:
- Roasted fennel with parmesan
- Crispy roasted brussel sprouts
- Roasted golden beets with horseradish
- Creamy polenta with roasted mushrooms
- French green beans
- Sicilian cauliflower
Roasted Shallots Recipe
Ingredients
- 10 shallots peeled and halved
- ¼ cup + 2 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
- 6 sprigs fresh thyme
Instructions
- Preheat oven to 425 F. Pour olive oil in a large cast iron skillet or roasting pan. Place shallots on top, cut side down. Drizzle with remaining olive oil, then season with salt. Place thyme on top. Roast for 25 minutes. Serve immediately or at room temperature.
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