Roasted Shallot and Rosemary Butter

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Elevate any meal with Roasted Shallot and Rosemary Butter

It’s the little details that take a meal from good to great. Serving Roasted Shallot and Rosemary Butter in place of plain butter is a great way to elevate any meal. It’s perfect for special occasions and holiday dinners — Easter, Thanksgiving, Christmas — but it’s so easy to make you can serve it at everyday meals too.

Roasted Shallot and Rosemary Butter

Roasted Shallot and Rosemary Butter

What Are Shallots?

Along with onions, garlic, chives, scallions and leeks, shallots are part of the allium family. Shallots are similar in flavor to onions but are milder and more delicate. Unlike onions, shallots also have a hint of garlic flavor.

Shallots break down during the cooking process easier than onions. This allows their flavor to fully penetrate a dish. Roasted shallots, which is what this recipe calls for, have a lush, creamy texture — a perfect match for soft, pillowy butter!

DID YOU KNOW: Veggies in the allium family contain sulfur compounds that are known for their health benefits including boosting the immune system and curbing inflammation. They even contain antiaging, antibacterial, and antiviral properties.

Roasted Shallot and Rosemary Butter

Making Roasted Shallot and Rosemary Butter

Making Roasted Shallot and Rosemary Butter is simple! Begin by roasting your shallots. This recipe calls for two roasted shallots, but why not make extra to serve in meals all week long? To roast shallots, simply place them whole on a baking sheet lined with parchment paper and roast at 350 degrees for 30 minutes.

PRODUCE MOMS TIP: Whole roasted shallots make a great side dish!

Roasted Shallot and Rosemary Butter

Roasted Shallot and Rosemary Butter

While your shallots are roasting, chop the rosemary and grate your parmesan. Once the shallots are removed from the oven and cooled, dice them up finely. Mix the roasted shallots, cheese, and rosemary into room temperature butter until everything is thoroughly combined.

If you’re not going to serve the butter right away, roll it into wax paper and gently press into a log. Twist up the ends of the wax paper and store in the refrigerator.

5 from 1 vote

Roasted Shallot and Rosemary Butter

Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings16 servings


  • 2 shallots
  • 2 sprigs fresh rosemary finely chopped
  • 2 tbsp Parmesan cheese grated
  • 2 sticks unsalted butter room temperature


  • Preheat oven to 350 degrees.
  • Place shallots on parchment lined sheet pan with skins on. Roast in the oven for 30 minutes. Let cool.
  • Once the shallots have cooled, peel off skins and dice thinly.
  • In a small bowl, mix shallots, rosemary, and parmesan cheese into butter until thoroughly combined.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dishes
Cuisine: Kid-Friendly, Vegetarian
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Serving Roasted Shallot and Rosemary Butter

Roasted Shallot and Rosemary Butter can be served any way you want, anytime you want an extra boost of flavor. Spread it thickly onto crusty bread or add a dollop to steakhouse baked potatoes. Melt overtop of roasted veggies — it’s especially yummy on root vegetables. Use in place of regular butter to make grilled cheese sandwiches for a truly divine eating experience!

Roasted Shallot and Rosemary Butter

Roasted Shallot and Rosemary Butter

Add shallots to this week’s grocery list and give Roasted Shallot and Rosemary Butter a try. Tag us on Instagram @theproducemoms to let us know how you serve it.

Roasted Shallot and Rosemary Butter

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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