Penulis Maple-Balsamic Roasted Shallots are a flavorful side dish or topping made by roasting shallots with a glaze of maple syrup and balsamic vinegar.
The roasting process brings out the natural sweetness of the shallots, while the balsamic vinegar adds a tangy depth and the maple syrup contributes a rich, caramelized finish.
This dish is perfect for adding a touch of sophistication to various meals, such as roasted meats, salads, or as part of a roasted vegetable medley.
To make Maple-Balsamic Roasted Shallots, you'll typically start by peeling and halving the shallots, then tossing them in a mixture of maple syrup, balsamic vinegar, olive oil, and seasonings like salt, pepper, and perhaps a sprinkle of thyme or rosemary for added flavor.
The shallots are then spread on a baking sheet in a single layer and roasted in the oven until they're tender and caramelized, usually around 25–35 minutes at 375–400°F (190–200°C), depending on their size.
As they roast, the glaze reduces, intensifying the flavors and creating a sticky, savory-sweet coating on the shallots. The result is a beautifully balanced dish, where the earthy, mild onion flavor of the shallots contrasts wonderfully with the acidity of the balsamic vinegar and the sweetness of the maple syrup.
These roasted shallots can be served alongside roasted meats like chicken or pork, or incorporated into salads, grain bowls, or even atop a creamy polenta. They also make an excellent topping for a cheese board or as an accompaniment to roasted root vegetables.
Here's a simple recipe to make Maple-Balsamic Roasted Shallots:
Ingredients:
- 10–12 shallots (peeled and halved)
- 2 tablespoons maple syrup
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme (or rosemary, optional)
- Salt and freshly ground black pepper (to taste)
Instructions:
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
2. Prepare the Shallots
Peel the shallots and cut them in half lengthwise. If they are large, you can quarter them for more even cooking.
3. Make the Glaze
In a small bowl, whisk together the maple syrup, balsamic vinegar, and olive oil. If you like, add a pinch of fresh thyme or rosemary to the mixture for extra flavor. Season with a little salt and pepper.
4. Toss Shallots in Glaze
Place the halved shallots in a large mixing bowl. Pour the maple-balsamic glaze over the shallots and toss gently until they are evenly coated.
5. Roast the Shallots
Arrange the shallots in a single layer on a baking sheet, cut-side down if possible. This will help them caramelize evenly. Pour any remaining glaze over the shallots.
6. Roast
Roast the shallots in the preheated oven for 25–35 minutes, or until they are tender and golden brown. The glaze should be thick and sticky. Check occasionally to make sure the shallots don’t burn, and give them a little stir or shake halfway through cooking to ensure even caramelization.
7. Serve
Once the shallots are caramelized and tender, remove them from the oven. Optionally, sprinkle with a bit more fresh thyme or parsley before serving.
Tips:
For a deeper flavor
you can roast the shallots a little longer for an even more caramelized finish. Just be careful not to let them burn.
For a sweeter taste
you can add a bit more maple syrup, or for a more tangy finish, add a splash more balsamic vinegar.
- These roasted shallots can be served warm or at room temperature, making them an ideal dish for both immediate meals or prepping ahead for a dinner party.
Enjoy the perfect balance of sweetness, acidity, and rich roasted flavor!
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