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Balsamic-Roasted Shallots

This recipe is very easily doubled. Don't fret too much about getting the measurements perfect, either; this is the kind of recipe that begs for a bit of this, a dash of that. Serve it as a side with dinner, on a sandwich, or underneath a fat ball of burrata.

Course: Side Dish

Servings:

Author: Genius Recipes

Ingredients

1 lb. shallots the larger ones halved
2 tablespoons olive oil
1 tablespoon plus 2 teaspoons brown sugar
A three-finger pinch of salt
1 tablespoon thyme finely chopped, plus a few whole sprigs
2 tablespoons sherry
1 tablespoon plus 2 teaspoons balsamic vinegar

Instructions

Heat oven to 400° F.
Put olive oil in an ovenproof skillet. (Alternatively, you can brown the shallots in whatever pan you like, and then transfer them into a baking dish). Add the brown sugar, mix to just combine, then add shallots, cut-side down if you've halved any. Brown over medium heat for 10 minutes, flipping once halfway through, or as soon as a beautiful brown crust has developed on the first side.
Take the pan off of the heat, and add everything else -- salt, thyme, sherry, vinegar -- shake the pan a bit, and then cover with foil and roast in the oven until completely cooked through.
Depending on the size of your shallots, this can take anywhere from 25 to 40 minutes -- test with a knife every 5 minutes beginning at the 25-minute mark. Serve warm.