I accidentally let the Florida heat kill my gorgeous thyme. I have really been nursing this one thyme plant back to health (when I remember) but I finally caved in and bought a new one. I really do love the extended growing season here and find it very Ina Garten of me to walk out my front porch to my herb garden and select a variety of organic herbs. Now, it may sound picturesque but half the time I’m tripping over three kids, toys, my doxie, and getting harassed by the cats along the way. We’re talking maybe a full 40 feet here. Reality. Anyway, fresh thyme makes everything delicious!
Oven Roasted Vegetables With Thyme
1 LB fingerling potatoes
1/2 bundle of asparagus
2 TBS olive oil
1/2 tsp salt
1/2 tsp white pepper
1/2 tsp garlic powder
2 TBS fresh thyme
Preheat oven to 475. Dice potatoes into small bite sizes. Cut the bottom two inches off the asparagus, and chop into 1 inch sections. Halve the carrots, then halve again. Cut the large carrot pieces into 1 inch sections. Combine all the vegetables into a bowl.
Drizzle the olive oil over the vegetables, and add the seasonings.
Chop the thyme and combine with the vegetables.
Lay vegetables on a pan in one layer. Put the pan in the oven for 30-40 minutes, until the potatoes are browned around the edges. Enjoy!