Roasted Shallots With Buttery Sweet-Tart Glaze Recipe

Daniel Gritzer
Roasted Shallots With Buttery Sweet-Tart Glaze Recipe
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  • Yield:Serves 6 to 8 as a side dish
  • Active time:10 minutes
  • Total time:50 minutes
This recipe appears in:
How to Make Sweet and Buttery Glazed Roasted Shallots

Meltingly tender roasted shallots. [Photographs: Vicky Wasik]

Glazed in a buttery sweet-tart sauce, these roasted shallots are an easy, elegant holiday side dish.

Note: This recipe can work with different types of vinegar and sugar: we tested it successfully using sherry vinegar, balsamic vinegar, and apple cider vinegar, as well as both granulated and demerara sugar.

Ingredients

  • 4 tablespoons unsalted butter
  • 2 tablespoons sugar (see note above)
  • 2 tablespoons sherry vinegar (see note above)
  • 3 sprigs thyme
  • 2 1/2 pounds shallots, peeled, root end trimmed but left intact
  • Kosher salt

Directions

  1. 1.

    Preheat oven to 400°F. In a 12-inch oven-safe skillet, melt butter over medium-high heat until foaming. Add sugar and stir to dissolve. Stir in vinegar, add thyme, and simmer until a glaze forms, about 1 minute. Add shallots, season with salt, and stir turning ,to coat with glaze. Transfer to oven and roast until shallots are browned and tender, about 40 minutes. Serve shallots right away, or refrigerate up to 3 days and reheat before serving.

Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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