INGREDIENTS

  • 3 pounds large shallots, peeled and halved lengthwise
  • 3 tablespoons olive oil
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

DIRECTIONS

  1. Preheat the oven 425°F. Lightly oil a large shallow baking sheet.
  2. Combine the shallots, oil, thyme, salt and pepper in a large bowl and mix well. Arrange shallots in a single layer on the prepared baking sheet.
  3. Roast shallots, stirring occasionally, until lightly browned and tender, 33-35 minutes.
  • Yield: 8-12 Servings