Thyme Out Recipes

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THYME OUT



Thyme Out image

Thyme goes beautifully with sweet and citrus flavors, making it perfect for cocktails. This recipe multiplies easily for large groups.

Provided by Eric Werner

Categories     Cocktail     Grill     Summer     Vodka     Thyme     Drink     Drinks     Backyard BBQ

Yield Makes 8

Number Of Ingredients 6

8 lemons, halved
16 sprigs of thyme
Ice cubes
4 cups ice water
1 1⁄2 cups vodka
1⁄2 cup agave or simple syrup (see Note)

Steps:

  • Wipe the grill grates with oil to prevent sticking. Build a high-heat fire. Your high-heat zone should have embers 1 to 2 inches from the cooking surface, with occasional flames licking it.
  • Place the lemons, cut side down, over high heat until they are charred and soft, about 3 minutes. While the lemons char, using tongs, hold 8 of the thyme sprigs over high heat just until they start to color and give off wisps of smoke.
  • Add the remaining 8 thyme sprigs to a cocktail shaker, squeeze in the lemon juice, and add a couple ice cubes. Shake very well and strain into a pitcher. Add the ice water, vodka, and agave, and stir until the agave is dissolved.
  • Serve the drinks in ice-filled glasses garnished with a charred thyme sprig.

ROASTED POTATOES WITH THYME



Roasted Potatoes with Thyme image

These roasted potatoes with thyme comes out crispy and seasoned to perfection! Red potatoes and fresh thyme make a classic pairing.

Provided by Sonja Overhiser

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 7

2 pounds baby red potatoes (or chopped medium red potatoes)
3 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon kosher salt
Fresh ground black pepper
1 tablespoon chopped fresh thyme or lemon thyme
Optional: 1 clove fresh garlic, lemon wedges, shredded Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees Fahrenheit.
  • Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
  • In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper.
  • Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for about 30 to 35 minutes without stirring until browned, depending on the size of the pieces. (To step up these potatoes, remove from the oven at 15 minutes and toss with 1/2 cup shredded Parmesan cheese.)
  • Remove the potatoes from the oven and toss with the fresh thyme. For a more forward garlic flavor, grate the fresh garlic onto the pan with another drizzle of olive oil and use a spoon to gently toss it all together (separating any grated garlic that clumps together). You can also spritz with lemon wedges for a tangy flavor.

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