These caramelized shallots are a real treat! So simple to make, the slow roasting intensifies their flavor into sweet yet savory, sticky, and delicious bites. They are an excellent low carb, keto replacement for dried fruits and cherries in salads. Puree them into a paste to use as a jam for a cheese plate. Swirl it into salad dressings or aioli… the list goes on! I like to make a batch and store them in the fridge, they last for weeks.
In my cooking, to date, shallots have never really taken center stage. They have always been more of an understory, essential in what they add to the dish, but not the focus.
Since starting a low carb, keto diet, I have been missing dried fruit, specifically dried cherries, which I used to add to salads regularly. I love the tart sweetness they bring to a mix of greens, vegetables, cheese, and a balsamic vinaigrette. Since dried fruits are high in sugar and carbs, (a 1/3 cup of dried cherries has 34 grams of net carbs), I have had to steer clear of them. I have been thinking of ways to replicate this sweet element. Enter the shallot.
By slow roasting, with the help of a little balsamic, the shallots reduce and intensify into sweet little bites which speak to this dried cherry flavor that I miss so much.
The simplest of ingredients for the simplest of recipes… just shallots, olive oil, and balsamic vinegar.
Shallots are part of the Allium family, a large family of bulbous, onion and garlic scented vegetables which includes onions, leeks, garlic, shallots, and chives. They are low in calories, carbs, and are fat free. Shallots are high in potassium, vitamin A, and folate and contain flavonoids, a type of antioxidant that may reduce the risk of cancer, heart disease, and diabetes.
- Preheat oven to 400°F.
- Peel shallots, by removing outer skins.
- Slice shallots into halves or quarters, depending on the size of the shallot.
- Place shallots in an ovenproof dish.
- Drizzle the olive oil and balsamic vinegar over the shallots and toss gently to coat.
- Place the pan in the oven and roast for 20-40 minutes (depending on the size of the shallots and size of the pan).
Note: Shallots can vary greatly in size, so cutting and cooking instructions here are guides.
And just like that, a sweet yet savory, sticky, and delicious little low carb treat to add to your pantry. I like to make a batch of these caramelized shallots and store them in a jar in the fridge, they keep for weeks! I find that I can use them for a number of things: They are a fabulous addition to salads… purée them into a paste to use like a savory jam for cheese plates… add the paste to salad dressings or aiolis.
If you make these Caramelized Shallots be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!
How To Make: Caramelized Shallots
|2 Tbsp. Extra Virgin Olive Oil
|2 Tbsp. Balsamic Vinegar