Prep 15 mins
Cook 35 mins
I've been making this forever from my Fields of Greens cookbook. I went to add it to a menu & it isn't posted here. Had to fix that. ;)
- Preheat the oven to 400ºF.
- Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
- Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
- Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.
These shallots are delectable! The flavors are all savory delicious; this is comfort food at its best. I used 2 large shallots and less then half of the other ingredients, I may have had more liquid to begin with then I should have but I liked it. I did cook them for about 15 minutes more to get them really roasted and cooked through. I did 5 minutes extra with foil and 10 more without. Made for the Best of 2013 tag game.
Oooh, yum! Bought gorgeous shallots at the farmer's market the other day specifically for this recipe! Made a small batch and wish I had quadrupled the yield. Oh well. Next time! Served with roast chicken, steamed vegetables and Dutch potatoes. Simple side but elegant. Thanks for posting. Made for Casually Vegging.
I entered this recipe with trepidations but I love roasted onions and shallots even more but I was worried about the balsamic but the whole recipe was so delicious that I was wishing there was more. I had a hiccup in that when I went to make I had worked out for 3 serves but only had enough shallots for 1 so had to wedge up half of a large sweet onion to make up the difference and used the other half in another recipe but when I make this again will make sure I have the full quantity of shallots, thank you Elmotoo for a great recipe made for Best of 2013 tag game and recommended by Sharon123.