Photo of Roasted shallots with rosemary by WW

Roasted shallots with rosemary

Total Time
1 hr 15 min
10 min
1 hr 5 min
A new twist on the old standard roasted onions, make this delicious side dish tonight! Shallots are small, more oval-shaped onions that have a much milder bite that standard onion varieties. Roasting them produces a sweet dish with a tender crunch that’s terrific with roasted poultry and meat. Just over one hour, this dish is mostly hands-off. Cut that time in half by cutting your shallots in half from the root end. Chop leftovers and mix with crumbled goat cheese for an easy omelet filling. Sub any fresh herbs you have on hand for the rosemary. Most herb love to pair with balsamic vinegar so you cannot go wrong.


Uncooked shallot(s)

1 pound(s), about 12 medium-large shallots

Table salt

¼ tsp, or to taste

Black pepper

¼ tsp, or to taste


1 Tbsp, fresh, minced

Olive oil

2½ tsp

Balsamic vinegar

1½ tsp, or sherry vinegar, or to taste


  1. Preheat oven to 350ºF.
  2. Remove papery skin from shallots and trim root ends; place in a roasting pan. Toss shallots with oil, rosemary, salt and pepper; cover loosely with foil. Roast, covered, for 30 minutes. Uncover and toss shallots; roast, uncovered, until shallots are soft, about 25 minutes more.
  3. Increase oven to 450ºF. Continue roasting until shallots are caramelized, tossing occasionally, about 5 to 8 minutes. Drizzle with vinegar and serve.
  4. Serving size: about 3 shallots