| 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.
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