Casually simple, elegantly delicious; roasted shallots couldn’t possibly get any easier and the possibilities are endless! Serve this at your next holiday meal, or stir them into mashed potatoes!
We love roasted vegetables in our home. In the fall and in the winter, roasted vegetables are quite a common occurrence as a side dish or as a part of a main. Do you roast vegetables? If so, what are you favourites?
For us, it’s carrots, Brussels sprouts, potatoes, squash, beets, etc, and of course, shallots! Roasting vegetables is a great way to cook root vegetables the fast and easy way. Really, all you need is a bit of oil, salt, and pepper. Those three very common ingredients helps to enhance the flavour of almost any vegetable you can think of.
If you’ve never tried roasting shallots before, I encourage you to do so. It’s very easy to do. Once they’re roasted, you can serve them in a little platter like you see in the photographs. Or, try incorporating them into other dishes.
HOW TO USE ROASTED SHALLOTS
Once the shallots are roasted, slice them thinly and add them to a salad. Use them as a topping on a pizza. They’re also really good when stirred into some hummus or into some sour cream for quick and easy onion-flavoured dips.
Here’s a really good way to use them. Place a few roasted shallots onto your cutting board and mince them with your knife. Stir them into mashed potatoes or mashed cauliflower for a delicious side dish. Say hello to the best mashed potatoes you’ve ever eaten!
ROASTED SHALLOT AOILI – WHAT!?
Once you’ve roasted the shallots, it’s up to you what you do with them. They’re perfectly delicious served hot with a roasted chicken or beef. At room temperature, you can even add them to a sandwich. Why not try tossing a few roasted shallots into your food processor with mayonnaise and roasted garlic for a wonderful aioli!?
Like I have previously mentioned, we love everything roasted, and you can find many of those recipes right here at Lord Byron’s Kitchen. Some of my personal favourites are Savoury Roasted Carrots, Roasted Parsnips and Pearl Onions, and my Roasted Red Peppers.
KEEP IT SIMPLE, JUST THE WAY THEY ARE!
But you don’t have to just roast veggies and eat them as they are. If you roast veggies first and go on to prepare a recipe using the roasted veggies, you create a burst of flavour that wouldn’t otherwise be present in the dish had you not roasted the vegetables first.
Let me give you some examples: Roasted Red Pepper and Tomato Soup will knock your socks off! For that matter, so will Roasted Carrot and Cauliflower Curry Ginger Soup! And my all time favourite – Roasted Sausage with Brussels Sprouts and Butternut Squash – yummy!!!
I could squeeze in many more links for great roasted vegetable recipes, but I think I’ve gone on enough about how great they are. You get the idea! Give the roasted shallots a try. I promise, you will love them!
- 2 pounds shallots, skin removed, and tips removed (see notes)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon dark soy sauce
- 1 tablespoon fresh thyme leaves
- Preheat oven to 350 degrees.
- Place the prepared shallots in a large roasting pan. Drizzle over the olive oil and add the salt and pepper. Toss to combine and coat.
- Roast the shallots for 30 minutes.
- Remove the shallots from the oven and add the dark soy sauce and the fresh thyme leaves. Toss to coat. Return to oven to roast for 20 more minutes.
- Remove from oven and place the shallots onto a serving plate. Garnish with more fresh thyme leaves and serve.