my mother-in-law, cindy, has a great abundance of herbs growing on her ever hip rooftop garden. every time we see her, she’s handing us bags and bags of basil, oregano, thyme, etc. i would never ever turn down fresh herbs. i will always be able to find some way to “get rid” of these herbs for cindy. i’ve posted my recipe for lemon & thyme chicken on the grill before, and i wanted to share my recipe for the mushrooms and carrots that so well accompany this wonderful summer dish. (yes, we do have 3 days left of summer, so i can still be posting summer recipes!) thanks again for the freebies, cindy!
lemon & thyme roasted vegetables
1 lb carrots
1 lb mushrooms (i love crimini for this recipe)
1/2 lemon for juice
1/2 tsp lemon zest
1 tbsp fresh thyme cleaned from the stem
1 tbsp oil
S&P to taste
method: preheat oven to 475f. oil a large metal broiler pan.
put thyme and salt into large glass bowl. mash the salt into the leaves of the thyme. this will release their flavor in a similar way that bruising basil to make pesto works. let it set for a minute or 2 before adding the lemon juice. add the pepper and zest and stir well. let this sit for 10 minutes or so before using.
clean and chop carrots to desired size. i never peel my carrots, i scrub them with a brush to remove dirt. the “peel” retains a lot of flavor. halve or quarter mushrooms, depending on size.
throw veggies into lemon mixture and toss well. i like to let this sit for an hour or so before roasting.
pour olive oil onto veggies to coat liberally. don’t be afraid of using too much, olive oil is delicious. roast for 20 minutes or so, until veggies begin to brown. serve with more lemon zest if desired.