Roasted Shallots With Buttery Sweet-Tart Glaze Recipe

Meltingly tender roasted shallots. 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.

Recipe Facts

Active: 10 mins
Total: 50 mins
Serves: 6 to 8 servings

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  • 4 tablespoons unsalted butter

  • 2 tablespoons sugar (see note)

  • 2 tablespoons sherry vinegar (see note)

  • 3 sprigs thyme

  • 2 1/2 pounds shallots, peeled, root end trimmed but left intact

  • Kosher salt


  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.

Special equipment

12-inch oven-safe skillet

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Nutrition Facts (per serving)
166 Calories
6g Fat
27g Carbs
4g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 166
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 97mg 4%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 16%
Total Sugars 14g
Protein 4g
Vitamin C 12mg 58%
Calcium 55mg 4%
Iron 2mg 10%
Potassium 477mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)