4-Ingredient Oven-Roasted Shallots with Thyme
Slow roasting transforms shallots into tender, caramelized bites with deep, savory-sweet flavor. Simple to prepare, yet refined enough to elevate any meal. Serve alongside roasted meats or fold into pasta for an easy flavor upgrade.
Servings: 6 servings
Calories: 161kcal
Equipment
Cast iron skillet or baking dish
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 (220°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.
Nutrition
Calories: 161kcal | Carbohydrates: 7g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Sodium: 393mg | Potassium: 139mg | Fiber: 1g | Sugar: 3g | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
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