Soak the Shallots: Begin by placing the shallots in a bowl, covering them with cold water, and letting them soak for 20 minutes. This helps soften the skins for easier peeling.

Preheat the Oven: While the shallots soak, preheat your oven to 200°C / fan 180°C / 400°F / gas mark 6.

Boil & Simmer: Once the shallots are peeled and halved, tip them into an ovenproof frying pan. Add just enough cool water to cover. Bring to a boil, then lower the heat and simmer for 5 minutes to tenderize them.

Drain: After simmering, drain the shallots well and return them to the pan, leaving them ready for seasoning.

Coat with Glaze: Add butter, honey, Worcestershire sauce, balsamic vinegar, and a sprinkle of salt and pepper. Stir gently until the shallots are well coated with this delightful glaze.

Roast to Perfection: Place the pan in the oven and roast for about 10 minutes or until the shallots are golden brown and the liquid has reduced to a syrupy consistency.

Serve & Enjoy: Remove from the oven and serve these tasty roasted shallots as a splendid side dish.