In a stainless bowl, combine vinegar, rosemary, and seasonings. Add shallots, cover, and marinate for at least 12 hours. Drain shallots, reserving marinade.

Preheat oven to 400°F. In a small saucepan, heat marinade over medium flame and reduce by half; reserve. In a separate pan, heat olive oil and slowly sauté shallots. Deglaze with reduced marinade; add honey. Transfer to oven and continue cooking until liquid has evaporated and shallots are tender. Adjust seasoning as necessary.