Thyme for Spring Roasted Veggies with Lemon

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve the roasted vegetables over a bed of arugula, and drizzle with the extra dressing to your taste.

Notes:

  • If you find arugula too peppery, you can substitute spinach, or a blend of arugula and spinach.

 

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Categories: Dinners, Lunch, Salads

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2 Comments on “Thyme for Spring Roasted Veggies with Lemon”

  1. March 12, 2012 at 12:02 PM #

    Nicole…I used thyme in a recipe over the weekend and it MADE the dish. Three cheers for fresh veggies and herbs!

    • March 12, 2012 at 8:07 PM #

      It is such a lovely and delicate herb. Cheers!

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