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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: 0
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.

Notes

Recipe By: Kenzi Wilbur, Genius Recipes
Serving Size: 4