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Casually simple, elegantly delicious; roasted shallots couldn’t possibly get any easier and the possibilities are endless!

Roasted Shallots

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?

Roasted Shallots

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.

Roasted Shallots

If you’ve never tried roasting shallots before, I encourage you to do so. First of all, it’s very easy to do, and once you’re done, you can serve them in a little platter like you see in the photographs, or you can incorporate them into other dishes.

Roasted Shallots

Once the shallots are roasted, you can slice them thinly and add them to a salad, or use them as a topping on a pizza. They’re great 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. They will be the best mashed potatoes you’ve ever eaten!

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 aoili!?

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.

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!

If you loved this recipe, here are some others that might interest you as well:

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Roasted Shallots
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Roasted Shallots

Casually simple, elegantly delicious; roasted shallots couldn't possibly get any easier and the possibilities are endless!
Course Side Dish
Cuisine North American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10
Calories 80kcal
Author Lord Byron’s Kitchen


  • 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.


Most shallots will have two sections once you peel them.  You may need to separate the two parts to remove the brown skin.  Sometimes, they are perfectly fine whole.  I left some whole and the others were halved.  To keep the shallots intact, remove very little of the tip.


Calories: 80kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 170mg | Potassium: 311mg | Fiber: 3g | Sugar: 7g | Vitamin A: 33IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 1mg

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Roasted Shallots

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Roasted Shallots
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This Post Has 7 Comments

  1. Shallots are trully amazing, especially if you pair them with mashed potatoes or even buckwheat. Love how easy it is to make them! Great idea on using shallots to make aioli!
  2. I am drooling just looking at these. My favorite thing to do is to stir them into some sour cream and make and amazing veggie or chip dip. The yummy flavors from roasting bring my dip to a different level, and my family loves it!
  3. I've done so much with shallots in the past that I thought there was nothing else I could do with it. I was wrong. This simple recipe is something I am yet to try with a few of my favorite meals. Thank you!
  4. We love to roast vegetables at our house too. My favorites are broccoli, asparagus, and zucchini. I would love to try this recipe! It looks so amazing! I also really like your idea of adding them to mashed potatoes or cauliflower! Great idea!!!

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