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Roasted Shallots

Sides Desserts Condiments

Ingredients

  • 4 tbsp unsalted butter
  • 2 tbsp sugar
  • 2 tbsp sherry vinegar
  • 3 sprigs thyme
  • 2 1/2 lbs shallots, peeled, root end trimmed but left intact
  • Kosher salt

Method

  1. Preheat oven to 200°C in a 12-inch oven-safe frying pan.
  2. Melt the butter over medium-high heat until foaming. Add the sugar and stir until dissolved. Stir in the vinegar and thyme, and simmer until a glaze forms (about 1 minute).
  3. Add the shallots and season with salt, stirring to coat thoroughly with the glaze.
  4. Transfer to the oven and roast until the shallots are browned and tender (about 40 minutes).
  5. Serve immediately, or refrigerate for up to 3 days and reheat before serving.