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Roasted Shallot Vinaigrette - Olivia Adriance
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ROASTED SHALLOT VINAIGRETTE

This is one of my all-time favorite dressings! It’s great for hearty salads and even pasta salads too! Make in advance for a tasty, creamy dressing to use all week long.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dressings, Sauces
Cuisine: American
Keyword: Roasted shallots, Salad dressings, Shallot vinaigrette, Shallots, Vinaigrette
Servings: 6
Author: Olivia Adriance

Ingredients

  • 4 small shallots
  • 2 cloves garlic
  • ¾ cup olive oil + 2 teaspoons for drizzling
  • ⅓ cup balsamic vinegar
  • 3 teaspoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Preheat the oven to 425°F. Line a sheet pan with parchment paper.
  • Add the shallots and garlic to the sheet pan and drizzle with 2 teaspoons of olive oil.
  • Roast in the oven for 25 to 30 minutes.
  • Once the shallots and garlic are soft, remove them from the oven and add them to a food processor or high-speed blender. Add the 3/4 cup of olive oil, balsamic vinegar, honey, salt, and pepper. Process until smooth.
  • Dressing can be stored in a sealed glass jar or container in the fridge for up to one week. Shake well before using.

Nutrition

Calories: 275kcal | Carbohydrates: 8g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 103mg | Potassium: 79mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 0.5mg