Roasted Artichoke Hearts And Squash With Thyme Recipes

ROASTED ARTICHOKE HEARTS AND SQUASH WITH THYME

Steps:

• Preheat oven to 450 degrees with racks in upper and lower third. Gently toss together all ingredients in a large bowl.
• Spread vegetables in a single layer on 2 rimmed baking sheets. Roast, switching baking sheets halfway through cooking, until vegetables are tender and golden brown on the bottom, about 45 minutes. Transfer vegetables to a platter, and serve immediately.

ARTICHOKES BRAISED WITH GARLIC AND THYME

Steps:

• Working with 1 artichoke at a time, cut off top inch of artichoke and gently pull open center.
• Scoop out sharp leaves and fuzzy choke from center with a melon-ball cutter or a grapefruit spoon.
• Trim bottom 1/4 inch of stem (if present), keeping stem attached, and peel stem.
• Put artichoke in a large bowl of cold water. Repeat with remaining artichokes.
• Remove artichokes from water and push 3 parsley sprigs into center of each.
• Heat 1/4 cup olive oil in pot over moderate heat until hot but not smoking, then add artichokes, thyme sprigs, garlic, 1/4 cup water, pepper, and 1/2 teaspoon salt.
• Cover pot and braise artichokes, turning occasionally, until artichokes are browned in spots and bases are tender when pierced with a knife, about 35 minutes.
• Transfer artichokes, thyme, and garlic to a platter.
• Add remaining 3/4 cup water to pot and deglaze by boiling over high heat, stirring and scraping up brown bits, about 1 minute.
• Pour pan juices (they will be dark) into a small bowl and stir in extra-virgin olive oil and remaining 1/2 teaspoon salt. Squeeze pulp from 2 of garlic cloves into juices and mash into sauce with a fork.
• Divide artichokes and remaining garlic cloves among 6 plates and drizzle with sauce. Garlic cloves can be peeled and spread on crusty bread.
• Do ahead: Artichokes can be cleaned and trimmed 8 hours ahead and kept in bowl of water in refrigerator.

BALSAMIC ROASTED SQUASH WITH THYME

Steps:

• Heat oven to 400°F.
• Toss squash with vinaigrette and thyme.
• Spread onto parchment-covered rimmed baking sheet.
• Bake 45 min. or until squash is tender, stirring after 30 min.

ROASTED FINGERLING POTATOES AND ARTICHOKES WITH GARLIC AND THYME

Steps:

• Preheat the oven to 400°F.
• Halve the potatoes lengthwise. Peel and halve the garlic cloves.
• Heat the butter and oil together in a large, ovenproof sauté pan over medium-high heat. Add the potatoes, cut-side down, in a single layer. Cook until the potatoes are golden, 4 to 5 minutes.
• Turn the potatoes and add the artichokes, cut-side down. Nestle the garlic and thyme amid the vegetables. Pop into the oven and roast until the artichokes and potatoes are tender, 10 to 12 minutes. Season to taste with salt and pepper and serve.

ROASTED ACORN SQUASH WITH THYME

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with olive oil and thyme; season with salt and pepper. Roast until squash is browned and tender, 30 to 35 minutes, flipping halfway through. Add raisins to a small pot with vinegar. Bring to a boil, then drain and sprinkle over squash along with almonds.