A warm pan, sweet glaze, and crisp bacon make a small side feel like a hug. This easy dish is perfect for weeknights and for feeding a crowd.
INTRODUCTION
Honey-Glazed Shallots with Crispy Bacon is a small dish with big flavor. The soft, sweet shallots pick up a sticky honey glaze while the bacon adds salty crunch. This side is simple to make and fits many meals. If you like warm, cozy flavors, try it with a drink such as our hazelnut honey mocha for a sweet pairing.
This recipe can also be a lighter option with a few swaps. It works well for meal prep and for people who want a balanced plate without a lot of fuss.
WHY YOU WILL LOVE THIS RECIPE
- Quick to make: Most work is hands-off. You get rich flavor with little active time.
- Great for meal prep: Cook once and reheat for several meals or sides.
- Lighter option available: Use olive oil or turkey bacon and a sugar-free glaze to make a healthy version.
- Fits many diets: With small changes this can be gluten free, low carb, or diabetic-friendly.
- Good for weight loss when portioned: Shallots add flavor without many calories, so the dish can be part of a low calorie plan.
- Balance on the plate: Pair with a high protein main or a salad for a full meal.
If you want a warm drink to go with a cozy dinner, our hazelnut honey mocha recipe is an easy pick to serve with this side.
HOW TO MAKE Honey-Glazed Shallots with Crispy Bacon
This recipe is simple. You brown bacon first, parboil the shallots to soften, and finish by roasting in a sticky glaze. Small steps mean big flavor. Use the steps below to get perfect glazed shallots with crisp bacon every time.
EQUIPMENT NEEDED
- Large oven-safe skillet (cast iron works great)
- Saucepan or pot for parboiling (if you prefer separate)
- Slotted spoon
- Cutting board and sharp knife
- Bowl for soaking and peeling shallots
- Measuring spoons
- Oven mitts
Ingredients You’ll Need :
1 pound shallots, 2 tablespoons unsalted butter (or olive oil), 3–4 slices bacon, chopped, 1 tablespoon honey, 1 tablespoon Worcestershire sauce, 1 tablespoon balsamic vinegar, Salt and freshly ground black pepper, to taste
STEP-BY-STEP INSTRUCTIONS :
Prepare the shallots:, Place the shallots in a bowl, cover them with cold water, and let them soak for about 20 minutes to loosen the skins. Drain, peel, and cut them in half lengthwise., Cook the bacon:, In a large oven-safe skillet, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the pieces and set them aside, leaving about 1 tablespoon of bacon fat in the pan., Parboil the shallots:, Add the peeled shallots to the same pan and pour in enough cool water to cover them. Bring to a boil, reduce the heat, and simmer for 5 minutes. Drain the water completely., Add the glaze:, Return the shallots to the skillet. Add butter, honey, Worcestershire sauce, balsamic vinegar, salt, and pepper. Stir gently until the shallots are well coated., Roast:, Preheat the oven to 400°F (200°C). Place the skillet in the oven and roast for 10–15 minutes, stirring once or twice, until the shallots turn golden brown and the glaze thickens into a syrupy coating., Finish with bacon:, Remove from the oven and sprinkle the crispy bacon pieces over the glazed shallots. Toss lightly and serve warm., Chef’s Tip:, Add a sprinkle of fresh thyme or chopped parsley before serving for a touch of freshness and color.
HOW TO SERVE Honey-Glazed Shallots with Crispy Bacon
Serve warm as a side to roast chicken, pork tenderloin, or grilled fish. For a lighter option, serve a small portion alongside a large green salad and a lean protein. Portion control helps keep this dish part of a balanced, low calorie meal. A 1/2 cup serving is usually enough as a side.
Healthy serving ideas:
- Spoon over baked salmon and steamed greens for a balanced plate. This keeps the meal a high protein meal with a flavorful vegetable side.
- Mix with roasted Brussels sprouts for more fiber.
- Add to a grain bowl with farro, mixed greens, and grilled chicken for a meal prep bowl that holds well for a few days.
STORAGE & FREEZING : Honey-Glazed Shallots with Crispy Bacon
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over low heat to keep the glaze from burning. Avoid the microwave for best texture, though it works if you’re in a hurry.
Freezing:
- This dish is not ideal for long-term freezing because the texture of the shallots can soften further after thawing. If you must freeze, place cooled shallots (without bacon) in a freezer bag for up to 1 month. Thaw in the fridge and reheat in a pan, then add freshly cooked bacon for crispness.
SERVING SUGGESTIONS
- Balanced option: Serve with grilled chicken breast and steamed green beans for a low calorie, hearty meal.
- Heart healthy swap: Use olive oil instead of butter and turkey bacon to reduce saturated fat.
- Gluten free: This recipe is naturally gluten free if you use gluten-free Worcestershire sauce.
- Meal prep: Make the shallots ahead and add warm bacon at the last minute to keep the crunch.
A healthy, balanced plate might include a moderate portion of these shallots, a lean protein, and a large salad or roasted vegetables.
VARIATIONS
- Healthier version: Replace butter with 2 tablespoons olive oil and use turkey bacon or remove bacon and add toasted almonds for crunch. Swap honey for a sugar-free syrup or a small amount of maple-flavored sugar substitute to make it more diabetic-friendly. This makes a lighter option that still tastes rich.
- High-protein or low-carb version: Serve with a high protein main like grilled chicken or steak to create a high protein meal. For low carb, reduce the honey to 1 teaspoon or use a low-calorie sweetener like erythritol or allulose. Use bacon or turkey bacon for added protein.
- Air fryer or oven-baked version: You can finish the shallots in an air fryer. After parboiling and glazing, place shallots in a single layer in the air fryer at 375°F for 8–10 minutes, turning once until golden and caramelized. For oven-only, follow the roast step in a preheated oven at 400°F for 12–18 minutes, depending on shallot size. For a paired drink, consider serving this dish with our warm hazelnut honey mocha on the side for a cozy finish.
FAQs
Q: Are these shallots diabetic-friendly?
A: The basic recipe uses honey, which adds sugar. To make a diabetic-friendly version, reduce or skip the honey and use a sugar-free sweetener or a small amount of balsamic reduction. Also use turkey bacon or no bacon to lower saturated fat.
Q: How long do leftovers keep in the fridge?
A: Store in an airtight container for up to 4 days. Reheat in a pan to keep the glaze from getting too thin.
Q: Is this recipe low carb?
A: The shallots have some carbs and honey adds sugar, so the original is not strictly low carb. To make a low carb version, cut the honey or use a low-calorie sweetener and swap bacon for a high protein option if desired.
Q: Can I make this gluten free?
A: Yes. Use gluten-free Worcestershire sauce or omit it. All other ingredients are naturally gluten free.
Q: Is this good for weight loss?
A: This can be part of a weight loss plan if you watch portion size and choose lighter swaps like olive oil and turkey bacon. A small serving adds flavor without many calories, so it can help you enjoy meals while keeping calories in check.
Q: Will the shallots keep their texture after freezing?
A: Freezing can make shallots softer. For best texture, store in the fridge and use within 4 days. If you freeze, only do so for short times and reheat gently.
MAKE-AHEAD TIPS FOR Honey-Glazed Shallots with Crispy Bacon
- Prep ahead: Peel and halve shallots up to a day in advance and keep them in cold water in the fridge to prevent browning. This saves about 30 minutes on cooking day. This makes the recipe great for meal prep.
- Par-cook: You can parboil the shallots and store them drained in the fridge for up to 2 days. When ready to serve, finish the glaze and roast for a shorter time.
- Bacon on the side: Cook bacon ahead and store separately. Add it just before serving to keep it crisp. This step helps keep the dish fresh and crispy for meal prep containers.
- Reheat plan: For meal prep bowls, reheat the shallots in a skillet on low, then add warm bacon and herbs. This keeps textures better than microwave reheating.
- Batch cooking: Double the recipe to have ready sides for several dinners. Store in shallow containers for quick reheating. This approach is a great way to keep evening meals quick and healthy.
If you want a warm drink to pair with your cozy meal after a day of meal prep, try our hazelnut honey mocha recipe for an easy at-home treat.
Honey-Glazed Shallots with Crispy Bacon
Ingredients
Method
- Place the shallots in a bowl, cover them with cold water, and let them soak for about 20 minutes to loosen the skins.
- Drain, peel, and cut them in half lengthwise.
- In a large oven-safe skillet, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the pieces and set aside, leaving about 1 tablespoon of bacon fat in the pan.
- Add the peeled shallots to the same pan and pour in enough cool water to cover them. Bring to a boil, reduce the heat, and simmer for 5 minutes. Drain the water completely.
- Return the shallots to the skillet. Add butter, honey, Worcestershire sauce, balsamic vinegar, salt, and pepper. Stir gently until the shallots are well coated.
- Preheat the oven to 400°F (200°C). Place the skillet in the oven and roast for 10–15 minutes, stirring once or twice, until the shallots turn golden brown and the glaze thickens into a syrupy coating.
- Remove from the oven and sprinkle the crispy bacon pieces over the glazed shallots. Toss lightly and serve warm.