This recipe was on the Easter pages of the Cooking Club magazine opposite the Passover recipes. These vegetables were supposed to accompany a ham, but I'm going to eat it with chicken.
Thyme-Roasted Spring Vegetables
Thyme-Roasted Spring Vegetables
2 tsp lemon juice
6 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp chopped fresh thyme
1/2 tsp coarse salt
1/2 tsp pepper
1 lb. small red new potatoes, unpeeled, quartered
8 oz. thin carrots with 1 inch of tops, halved lengthwise
1 large shallot, thinly sliced
3 large garlic cloves, thinly sliced
1 lb. asparagus
Peel artichoke stems. Starting at base of artichokes, peel back, snap off and discard tough outer leaves, leaving tender inner leaves surrounding choke. Halve artichokes through stems. Cut large artichokes into eighths; remove inner choke with spoon. Place in large bowl of water with lemon juice. Click here if you want a visual.
Bring large pot of lightly salted water to a boil; add artichokes.
6 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp chopped fresh thyme
1/2 tsp coarse salt
1/2 tsp pepper
1 lb. small red new potatoes, unpeeled, quartered
8 oz. thin carrots with 1 inch of tops, halved lengthwise
1 large shallot, thinly sliced
3 large garlic cloves, thinly sliced
1 lb. asparagus
Peel artichoke stems. Starting at base of artichokes, peel back, snap off and discard tough outer leaves, leaving tender inner leaves surrounding choke. Halve artichokes through stems. Cut large artichokes into eighths; remove inner choke with spoon. Place in large bowl of water with lemon juice. Click here if you want a visual.
Bring large pot of lightly salted water to a boil; add artichokes.
Reduce heat to medium; cook 3 to 7 minutes (depending on size) or until crisp-tender. Drain well. (Artichokes can be prepared to this point 1 day ahead. Cover and refrigerate.)
Heat oven to 425°F. Whisk oil, mustard, thyme, salt and pepper in small bowl.
Toss artichokes, potatoes, carrots, shallot, garlic and three-fourths of the oil mixture in large bowl; arrange on rimmed baking sheet.
Attempting to toss the vegetables in the bowl was much like mixing marbles and railroad ties together -- the carrots didn't cooperate. I finished tossing them after transferring to the baking sheet.
Toss asparagus with remaining oil mixture.
Bake artichoke mixture 25 minutes or until tender, stirring halfway through.
These images show that yes, I stirred halfway through.
Remove from oven; stir.
Arrange asparagus over vegetables; bake an additional 10 to 15 minutes or until asparagus is crisp-tender. (Vegetables can be prepared 3 hours ahead. Cover and refrigerate. Reheat on rimmed baking sheet at 350°F. for 5 to 10 minutes.)
Roasted vegetables of any sort are really very good and these are no exception. That they are dressed in a tasty mixture just puts them over the top. The dressing would be perfectly suitable if you were to roast only one type of vegetable or even tossed with salad greens.
The only thing about this recipe, and really, roasting any combination of vegetables, is that you need to get the size ratios right. My potatoes were still quite firm while the carrots and artichokes turned out nearly perfect. The asparagus? You couldn't ask for anything better!
Cost:
- artichokes: $2.98
- lemon: $0.27
- thyme: $0.65
- new potatoes: $2.79
- carrots: $0.99
- shallot: $0.18
- garlic: $0.20
- asparagus: $2.07
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