Roasted Shallots

Let's Cook

1. Step 1.

   Peel: 1½ pounds small to medium shallots

2. Step 2.

   Trim off the root ends, and halve any larger shallots so they all cook at the same rate. Toss in a baking dish that will hold the shallots in a single layer with: 2 tablespoons vegetable oil; ½ teaspoon salt; Black pepper to taste; (A few sprigs thyme)

3. Step 3.

   Roast until tender when pierced with a fork and browned around the edges, about 30 minutes. To glaze the shallots, if desired, brush with a mixture of: (1 tablespoon maple syrup); (1 tablespoon balsamic vinegar)

4. Step 4.

   Return to the oven for 5 minutes more.