Roasted Shallots With Thyme
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.
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
- 10 shallots peeled and halved
- ¼ cup + 2 Tbsp extra virgin olive oil
- 1 tsp Kosher salt
- 6 sprigs fresh thyme
- 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.