Here's what you'll need
Shallots, extra virgin olive oil, fresh thyme, and Kosher salt
Peel the shallots
Peel and halve shallots -- the more, the better! These disappear quickly once roasted!
Season the shallots
Place shallots cut side down on a pan drizzled with olive oil. Season with Kosher salt, then add fresh thyme sprigs.
Cook the shallots
Roast the shallots at 425 F for 25 minutes, until caramelized and a bit crispy on top (trust us, that's all flavor!).
Serve immediately! We usually eat these straight from the pan! Great side for chicken, salmon, or beef!