| Level: | Easy |
| Total: | 45 min |
| Prep: | 5 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 6 tablespoons (3/4 stick) unsalted butter
- 2 pounds fresh shallots, peeled, with roots intact
- 3 tablespoons sugar
- 3 tablespoons good red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- Preheat the oven to 400 degrees F.
Instructions
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 237 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 18 g |
| Protein | 4 g |
| Cholesterol | 31 mg |
| Sodium | 178 mg |
Reviews
I’ve made these at least 15 times, and they are always a hit. The last time I made this I had really large shallots, so I halved them carefully through the root and was careful handling them. It worked beautifully; they stayed together. Thanks, Ina. They add that just-something-extra to the main course flank steak roulade and asparagas at a dinner party. Served shrimp bisque before, salade vert and chesse afterwards, with Giada’s chocolate and cherry jam tart for dessert. A great evening.
The nice thing about this recipe, which is a standard at my house, is how adaptable it is. I’ve used shallots, fresh pearl onions, cippollini onions, and even frozen pearl onions (Trader Joe’s brand are especially nice) and they all work. They keep nicely in the fridge, and can be reheated with leftover meat. Lovely!
Oh my LORD! Just drove back from a road trip through central California, stopped near Castroville and picked up fresh garlic, artichokes and shallots. I roasted the garlic, roasted the baby artichokes and tried Ina’s recipe. I have never tasted something so amazing as these roasted shallots. My husband said ” I’m not a fan of garlic or shallots like you” after trying one bite of the shallots..”..i take that back, these are so delicious” yay! Thanks Ina for helping me look like a gourmet chef. Now to tackle the garlic breath!
Fun to provide feedback re: Ina recipe.
I’ve used it for years.
Re-read all other evals…consistent and positive from everyone. Fun.
Thanks Ina.
Annie, Fremont, CA
.
I’ve used it for years.
Re-read all other evals…consistent and positive from everyone. Fun.
Thanks Ina.
Annie, Fremont, CA
.
Simple delicious and lovely on the plate. I used shallots (cut the larger ones in half and a small bag of cipolini onions – mixed. Many compliments and recipe requests at dinner party. Thank you again, Ina. (I also made Ina’s green beans gremolata and roasted parsnips and carrots recipes, all accompanying my flank steak. It was a meal without potatoes and it was great.
Did this for a dinner party in Key West which is “Foodie Paradise”. Blew everyone away. How easy and different from the usual sides. Thanks Ina…you are the best friend a sometime cook ever had!
I highly advise using Balsamic vinegar. I made the roasted sweet potatoes with caramelized shallots and it calls for Balsamic and that dish is so perfect I hardly ever fix sweet potatoes any other way……so I already knew Balsamic was the way I wanted to go.
Easy to make and a terrific accompaniment to beef or chicken–or really anything else! Tasty, savory, low maintenance. Choose smaller, uniformly sized shallots and the dish becomes a simple yet elegant addition to a company menu.
In one word..AMAZING!!! Serve it with your favorite roast! Makes it extra-special. I served with my rib roast and elegant mashed potatoes. Melt in your mouth! Thank you Ina!
These are just incredible. I always make them for my BIL’s prime rib, and today I’m making them with Hot and Sweet Pork Tenderloin, along with roasted carrots.