Roasted Shallots

Roasted shallots are delicious as is or in more complex recipes, such as our Shallot-and-Date Empanadas. You can also serve it with roasted meat or poultry.

  • Yield: Makes about 2 dozen

Source: Martha Stewart Living, November 2003


  • 1 1/2 pounds small shallots (about 24), unpeeled root ends trimmed
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 1 teaspoon coarse salt
  • Freshly ground pepper


  1. Preheat oven to 350 degrees. Place ingredients in a baking pan just large enough to hold shallots in a single layer; toss to combine. Cover with foil; bake, stirring every 20 minutes, until shallots are very tender and caramelized, 1 1/2 to 1 3/4 hours.


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