This year I was super excited for daylight savings time. It’s not because of losing an hour, (I think most of us will be missing that extra hour of sleep) but because I love word play. I’ve been dying to post something with thyme for daylight savings time. It only seemed appropriate to use some fresh spring veggies too. At the store, I came across Easter radishes. They taste like regular radishes, but they come in vibrant shades of pink and purple. I couldn’t resist using them here. If you can’t find them, regular radishes will be a fine substitute.
Try this served hot or room temperature for a filling lunch or a light dinner. Happy spring!
Thyme for Spring- Roasted Veggies with Lemon
10-12 Easter radishes, cut into thick slices
3 medium red skinned potatoes, cut into 1 inch cubes
½ lb asparagus, cut into 2-3 inch pieces
½ lb fresh green beans, cut into 2-3 inch pieces
1 can cannellini beans, drained and rinsed
4 generous handfuls of arugula
2/3 cup extra virgin olive oil
1/3 cup fresh lemon juice
1 ¼ teaspoons salt, plus more to taste
Pepper to taste
2 teaspoons agave nectar
2 tablespoons fresh thyme, plus 4-6 sprigs
3 medium basil leaves
- Preheat the oven to 400 degrees F. Start by making the dressing. In a blender, combine the olive oil, lemon juice, salt, pepper, agave, and basil. Blend until smooth. Add in two tablespoons thyme, and pulse until lightly blended, but not completely pureed.
- On a rimmed baking sheet, toss together ¼ cup of the Lemon Thyme dressing with the radishes, potatoes and 5-6 sprigs fresh thyme. Bake for about 30 minutes, turning halfway through until they are soft and golden brown.
- Toss the asparagus and green beans together in a medium bowl with ¼ cup of the Lemon Thyme Dressing. Toss this mixture together with the roasted potatoes and radishes and sprinkle with salt to taste (about 1 teaspoon). Continue to bake for 5 minutes.
- Add in the cannellini beans to the mixture and toss gently so they don’t get squished. Bake an additional 5 minutes to warm them. Remove the sprigs of thyme.
- Serve the roasted vegetables over a bed of arugula, and drizzle with the extra dressing to your taste.
- If you find arugula too peppery, you can substitute spinach, or a blend of arugula and spinach.