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.

This recipe yields 8 servings.

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