Roasted Shallots

st john b&w croppedOn a recent holiday in England, my husband and I had the good fortune to dine at St. John in Smithfield. Leaning heavily towards meat and offal (organ meats), I still managed to eat an outstanding meal of vegetables and fish while my husband thoroughly enjoyed the restaurant’s signature Bone Marrow dish. “Brings back memories of watching [his] Dad finishing off a meal.”

To be honest, I was pretty dumbfounded when I read the menu; aside from the basic differences with British vernacular, most of the items listed aren’t part of my regular cooking repertoire. I actually requested our servers’ help to decipher the night’s offerings! That and peering around at neighboring tables to see what they were ordering helped us. A lot.

Upon recommendation, and the vigorous encouragement coming from the group at the next table, we ordered the Roasted Shallots. Instantly smitten, I pondered the delicious simplicity of such a dish, knowing that I could, and should, most certainly conjure up a similar offering at johns shallots #2 enhancedI’ve now been home a week and already made these twice! The first time we included them on wraps filled with slow roasted turkey and other fixins’. The second batch I served as an appetizer with a side of flavored labne and crackers. Today I’ll be picking up more shallots, to make them, again.

When on holiday I always like to come home with something reminiscent of my trip: an artifact, a sculpture, some pottery, a blanket. Something. This time I came home with the idea to reproduce these delicious roasted shallots. That’s something. Not exactly worthy of a place on the mantel, but definitely worthy of a place at the table.


Reminiscent of roasted garlic these are just as versatile and equally tasty. Serve warm or at room temperature.

8-10 Large Shallots, in skin

1 tbsp Olive Oil

½-¾ tsp Kosher Salt

¼ tsp Black Pepper


Heat oven to Roast 350°f.

Gently rinse the shallots under cold water and pat to dry. Keep the skins on, discarding any loose skins which are falling away.

Carefully cut away the root hairs and any dirt, just enough to have a clean surface.

Put shallots in a bowl and toss with olive oil, salt and pepper.

Place onto a tin-foil lined quarter pan, uncovered.

Roast for 45-60 minutes, turning over half way through.

The Shallots are done when they’re totally soft and caramelization forms on the skin.

I served them in the skins, letting everyone peel their own. You’ll need napkins and a side bowl for the discards.

shallots, cleaned

shallots, 30 minute roast shallots finished in pan

shallots on white plate

shallots, peeled on plate

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