These gorgeous caramelised roasted shallots are sweet and meltingly tender. Incredibly easy to make, they’re also a very special side dish. Everyone will be coming back for more.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 200C (180C fan) / 400F.
Trim off the ends, then peel the shallots. Cut in half lengthwise.
Place them on a baking sheet or into an oven-safe skillet.
In a small cup, combine the oil, Worcestershire sauce and maple syrup then pour over the shallots and give it a toss to coat them evenly.
Turn all the shallots so they are cut side down. Scatter over the thyme sprigs.
Roast for 30-40 minutes until softened and caramelised underneath.
To serve: Some of the shallots may stick to the pan if you haven’t lined it but don’t worry because it gets so sticky and caramelised, it’s worth it. Use a fork to gently lift them away from the pan and carefully turn them, so the caramelised underneath is now showing on top.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Many other countries use a 15ml tablespoon, so check first.
Can be made ahead: You can peel the shallots and store in an airtight container in the fridge for 1-2 days. Or go an extra step and glaze them - they can be store in the fridge for 24 hours. One step more and roast them then chill until required (for 2-3 days) - reheat in the oven for 15-20 minutes at 180C/350F.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.