Food|March 2025
Baked shallots
Shallots become extra sweet and tender when baked in the oven. Serve them slightly warm in salads, sandwiches and wraps, or add them to soups and stews for some savory umami flavour.
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Ingredients
500g shallots
4 tbsp olive oil
salt and freshly ground black pepper
Method
Preheat the oven to 180°C. Cut the ends off the shallots, cut the shallots in half lengthwise and peel.
In an oven tray lined with baking paper, toss the shallots gently with the olive oil, salt and pepper. Do not overcrowd the tray as this will cause the shallots to steam rather than roast
Roast the shallots for 30 minutes or until dark golden brown, tossing them gently halfway through baking time.
Let cool, then cut each piece in half into bite-size pieces. Keep the juices and store in the fridge for up to 7 days.
Selected recipes from the ARKET CAFÉ
Baked shallots
Food|March 2025
Shallots become extra sweet and tender when baked in the oven. Serve them slightly warm in salads, sandwiches and wraps, or add them to soups and stews for some savory umami flavour.
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Herby sandwich with Gotland lentils and tomato
Food|March 2025
Combining earthy Gotland lentils with creamy herb mayo, beef tomatoes, and crisp lettuce, this sandwich is perfect for a light lunch or to share with friends. A final drizzle of olive oil and a sprinkle of sea salt and black pepper bring everything together.