A delightful side dish featuring tender shallots caramelized to perfection with a hint of thyme and a balsamic glaze.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Peel the shallots and trim the ends. If peeling is difficult, make a shallow cut along the side to help remove the skin.
Using a sharp knife makes peeling easier and safer.
Place the peeled shallots in a mixing bowl. Add the olive oil, balsamic vinegar, honey, salt, and pepper. Toss to coat evenly.
Ensure all shallots are evenly coated for consistent flavor.
Transfer the seasoned shallots to a baking sheet. Arrange the thyme sprigs over the shallots.
Lining the baking sheet with parchment paper can make cleanup easier.
Cover the baking sheet with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 15 minutes until the shallots are tender and caramelized.
Removing the foil halfway allows the shallots to caramelize beautifully.
Remove the thyme sprigs and transfer the caramelized shallots to a serving dish. Serve warm as a side dish or garnish.
Garnish with a sprinkle of fresh thyme leaves for added aroma and presentation.
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