Roasted Shallots

Serves: 6

24 Large Shallots (about 1-1/2 lb.), peeled but with root ends left on.
3/4 tsp. Salt
1/4 tsp. freshly ground pepper
2 tbs. extra-virgin olive oil
2 bay leaves
3 fresh thyme sprigs or 1/2 tsp. dried

Preheat the oven to 350° .

In a medium cast-iron skillet, toss the shallots with the salt, pepper, and olive oil.

Add the bay leaves and thyme, cover with foil and roast for 30 minutes.

Uncover and roast for 30 minutes longer, until the shallots are tender when pierced.

Increase the temperature to 450° . Roast the shallots for about 10 minutes, shaking the pan occasionally, until browned.

Serve hot.