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Epicurious

Glazed Shallots with Chile and Thyme

5.0

(5)

Deeply caramelized shallots with halved red chiles and fresh thyme on an antique enamelware serving platter.
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

These sweet and saucy shallots are your best answer to a plan-way-ahead side: They can hold for a day or two, and then go straight from the fridge to the microwave to the table. Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.

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