Now tell me: how sweet do these golden roasted shallots look? Incredibly sweet, that is what I would think! And there is even better news to come: they do not only look very sweet, they also taste sweet as well!
You are in for a real treat today. Read on!
Perfectly caramelised shallots, what’s not to love about it?
I have to admit that when I tossed the shallots in the oven, I hadn’t really an idea of what would come out of it in the end.
These shallots are a wonderful side dish for lamb or a good old steak.
Now that I come to think of it, in fact they also remind me quite a lot of another side I made once before: my baked sweet onions in port wine!
I often buy a bunch of fresh shallots when I can’t find any.
You can use them for almost any hearty dish! And if there are some lonely ones left in the end I normally chop them up and freeze them for later. Or I turn them into a surprising side like this time!
By the way, do you know the difference between onions and shallots?
Easy Roasted Shallots In The Oven
First of all they both look very different.
Shallots are smaller and thinner. Flavor wise raw shallots are much sweeter as well. They are still very strong just like onions. However shallots have a deeper more subtle flavor. And can also have a light pink almost purple color.
I like to use them raw sometimes, especially in a vinaigrette with olive oil and vinegar.
If you got any leftover roasted shallots (I say if, because they are hard to resist) I like to sprinkle them with a little vinegar: a great appetizer!
Easy Oven Roasted Shallots Recipe
How sweet do these roasted shallots look? Incredibly sweet, that's what I think! These are a great side dish for lamb or steak!
- 1 lb shallots (450 g)
- 1 garlic clove chopped finely
- a handful fresh sage leaves
- 1 tbsp worcester sauce
- olive oil
- Peel and clean the shallots. Remove the roots and/or stems if you prefer. Then rinse the shallots thoroughly and let them drain for a couple of minutes.
- Pour a good splash of olive oil in a large pan (one that has a lid) and place it over medium-high heat. Add the chopped garlic, fresh sage and cleaned shallots. Season with a generous pinch of pepper and a small dash of salt.
- Stir fry the shallots for 4 to 5 minutes until a little soft. Then pour in half a cup (120 ml) of warm water and the worcester sauce.
- Bring it all to a rolling boil and then turn the heat low again. Simmer the shallots for about 10 minutes under a lid.
- Then transfer the shallots to a baking tray (or use a tart tin like I did) and season with an extra pinch of pepper and salt.
- Bake the shallots in a preheated oven at 392°F (200°C) for 30 minutes until soft, golden brown and a little crisp on the outside. Then transfer them onto a clean plate or serving dish and serve hot.