I love this recipe for Glazed Shallots because it’s a one-time recipe for any glazed vegetable. Try it with carrots, pearl onions and even Brussels sprouts. It is a simple recipe, and it makes a delicious dish.

Glazed Shallots

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Course: Sides
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Degree of Difficulty : Easy
Servings: 2 people


  • drizzle of olive oil
  • 6 whole shallots peeled, leaving stem ends intact, halves lengthwise if large
  • 1 tsp grated orange zest
  • 1/4 cup orange juice
  • 1/4 cup cider vinegar
  • 1 1/2 tbsp brown sugar
  • kosher salt and freshly ground black pepper


Gather all ingredients before starting recipe

  • Heat a drizzle of olive oilin a medium skillet over medium high heat. Add 6 whole shallots, trimmed and cut in half if large. Sauté, stirring frequently, until lightly browned, about 5 minutes.
  • Add 1 1/3 cup water, 1 tsp grated orange zest, 1/4 cup orange juice, 1/4 cup cider vinegar and 1 1/2 tbsp brown sugar. Season with kosher salt and freshly ground black pepper. Stir to combine and bring to a boil.
  • Reduce heat to medium and cook until the liquid has mostly evaporated and the shallots are tender and the liquid is syrupy, about 35-40 minutes. Raise heat if the shallots are tender but not quite glazed.

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