Caramelized Shallots
These are sweet and richly caramelized shallots that get brightened up with a touch of vinegar. They make for an amazing side dish for special occasions. Shallots are a bit high in carbs but when the serving size is kept small as a side, they can be used carefully. They are some work to peel but totally worth it. This recipe is barely adapted from Ina Garten.
Servings 10
Calories 74kcal
Ingredients
- 4 tablespoons butter or butter flavored coconut oil for dairy-free
- 1 pound shallots peeled, root side trimmed but intact (keeps them whole while cooking), about 20 small to medium shallots
- 2 tablespoons monk fruit golden
- 2 tablespoons red wine vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven to 400ºF.
- Melt the butter in a 12-inch ovenproof sauté pan, add the shallots and monk fruit, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown.
- Add the vinegar, salt, and pepper and toss well. Place the saute pan in the oven and roast for 15 to 50 minutes, depending on the size of the shallots, until they are tender and golden.
- Season to taste and sprinkle with parsley.
Notes
Serving Size: 2 shallots.
Nutrition
Calories: 74kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 152mg | Fiber: 1g | Sugar: 4g | Vitamin A: 234IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg