| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| La, Times | 8 | servings | ||
INGREDIENTS
| 16 | lg | Shallots -; (1 1/2 lbs) |
| 1 | tb | Extra-virgin olive oil |
| 1 1/2 | tb | Fresh thyme |
| (or 1 tspn dried thyme) | ||
| Thyme sprigs; for garnish | ||
| Kosher or coarse sea salt | ||
| Freshly ground pepper |
INSTRUCTIONS
Place unpeeled shallots in shallow baking dish and toss with olive oil, thyme and salt and pepper to taste. Roast uncovered at 400 degrees until tender when pierced with knife, browned and some of papery skins have split, about 40 minutes. Sprinkle with more thyme and salt if desired. Garnish with thyme sprigs. Serve hot or at room temperature. Yields 8 servings. Each serving: 29 calories; 2 mg sodium; 0 cholesterol; 2 grams fat; 3 grams carbohydrates; 0 protein; 0.16 gram fiber Recipe Source: Los Angeles Times - 01-13-1999 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”