Type what you have

Ingredients

• ✓ thyme
• beet
• olive oil
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Toss together beets, olive oil, and thyme in a large bowl until beets are well coated.
4. 4 Spread evenly onto the prepared baking sheet. Sprinkle with sea salt.
5. 5 Roast in the preheated oven until beets are tender, 10 to 20 minutes. A fork inserted into the center of a beet cube should come out easily.

By cookingtwist

Ingredients

• ✓ thyme
• sweet potato
• butter
• garlic
• basil

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain.
2. 2 Transfer potatoes to a large bowl; add butter, garlic, basil, and thyme. Use a potato masher to mash until smooth.

By Master Chef

Ingredients

• ✓ thyme
• sweet potato
• coconut oil
• rosemary
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place sweet potato cubes in a bowl. Drizzle coconut oil over potatoes and toss, using your hands, until each cube is coated. Spread sweet potato cubes onto a baking sheet; season with rosemary, thyme, salt, and pepper.
3. 3 Bake in the preheated oven until potatoes are softened, about 20 minutes.

By tartanredhead

Ingredients

• ✓ thyme
• turnip
• olive oil
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Peel and trim turnips. Then cut into 1-1/4 inch pieces and place into a bowl. Drizzle with olive oil and season with thyme, salt, and pepper; toss until turnips are well coated. Spread out in 1 layer on a large baking sheet.
3. 3 Roast for 15 minutes. Turn and roast until fork-tender and lightly browned, 10 to 15 more minutes.

By lutzflcat

Ingredients

• ✓ thyme
• baking potato
• olive oil
• black pepper
• salt
• cheddar cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Arrange potato wedges on a baking sheet; drizzle with olive oil and season with thyme, pepper, and salt. Toss wedges with a spatula to coat evenly.
3. 3 Roast potato wedges in the preheated oven for 15 minutes; flip and continue roasting until soft in the center, about 15 minutes more.
4. 4 Transfer wedges to a platter and sprinkle with cheese.

By Denise

Ingredients

• ✓ thyme
• red wine
• olive oil
• sugar
• salt
• onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk together wine, oil, sugar, and salt in a 3-qt. rectangular baking dish. Add onions. Cover with foil. Roast for 30 minutes.
3. 3 Stir onions. Roast, uncovered and stirring once, until onions are tender and caramelized and liquid in the bottom of dish is thickened, about 30 minutes more. Garnish with thyme.

By Betty Soup

Ingredients

• ✓ thyme
• butternut squash
• salt
• black pepper
• pecan
• maple syrup
• blue cheese

Instructions

1. 1 Place butternut squash in a microwave-safe baking dish with a lid. Season with salt and pepper. Microwave, covered, until squash is tender, 8 to 10 minutes.
2. 2 Coarsely mash with a potato masher or fork. Stir in pecans, maple syrup, blue cheese crumbles, and fresh thyme leaves until combined.

By Virginia Willis

Ingredients

• ✓ thyme
• fennel bulb
• olive oil
• white balsamic vinegar
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim stalks off the fennel, setting green fronds to the side to later use for garnish, if desired. Trim root ends to create a flat surface; there is no need to remove the core. Slice fennel into 1/4- to 1/3-inch slices and place on the baking sheet.
3. 3 Whisk olive oil, vinegar, garlic, thyme, salt, and pepper together in a small bowl; brush mixture over fennel slices.
4. 4 Roast in the preheated oven until fennel is soft and caramelized, 25 to 30 minutes, turning slices over halfway through. Transfer to a serving platter and garnish with green fronds, if desired.

By France Cevallos

Ingredients

• ✓ thyme
• butternut squash
• blue cheese
• bread crumb
• yellow onion
• olive oil
• sea salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss squash, blue cheese, ½ cup bread crumbs, onion, olive oil, and thyme together in a bowl; season with sea salt and black pepper. Transfer squash mixture to a large baking dish; sprinkle with remaining ¼ cup bread crumbs.
3. 3 Bake in the preheated oven until top is lightly browned, 35 to 40 minutes.

By Too Hot Tamale

Ingredients

• ✓ thyme
• olive oil
• russet potato
• garlic powder
• sea salt
• rosemary
• black pepper
• vegetable broth

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir potatoes in hot oil until lightly golden, 5 to 8 minutes.
2. 2 Sprinkle garlic powder, sea salt, thyme, rosemary, and pepper over potatoes. Pour in vegetable broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ thyme
• cooking spray
• golden beet
• olive oil
• sage
• salt
• black pepper
• lemon zest

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
2. 2 Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
3. 3 Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
4. 4 Remove from the oven, put beets back into the bowl, and toss with lemon zest.

By lutzflcat

Ingredients

• ✓ thyme
• sweet potato
• sweet onion
• olive oil
• amaretto liqueur
• salt
• black pepper
• almond

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss sweet potatoes, onions, olive oil, amaretto, thyme, salt and pepper in a shallow medium-sized baking dish.
3. 3 Cover and bake in the preheated oven for 30 minutes. Uncover and bake 20 minutes more. Sprinkle with toasted almonds.

By Jean Carper

Ingredients

• ✓ thyme
• beet
• olive oil
• garlic
• balsamic vinegar
• honey
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Line a shallow baking dish with aluminum foil.
2. 2 Trim and discard beet greens; cut off and discard beet bottoms. Place beets, top-sides up, in the prepared baking dish.
3. 3 Combine olive oil, garlic, balsamic vinegar, thyme, and honey in a bowl; spoon over beets. Season with salt and black pepper.
4. 4 Roast in the preheated oven until tender and caramelized, 50 to 60 minutes. Remove from the oven. Peel when cool enough to handle.

By Kristin Licavoli

Ingredients

• ✓ thyme
• fingerling potato
• olive oil
• garlic powder
• salt
• black pepper
• butter
• sage

Instructions

1. 1 Toss together potatoes with oil and 1 1/2 teaspoon garlic powder, salt, and pepper. Heat a skillet over medium high heat. Add potato mixture; cook, stirring occasionally, until potatoes are browned and cooked through, 15 to 20 minutes.
2. 2 Meanwhile, stir together melted butter, remaining 1 1/2 teaspoons garlic powder, thyme, and sage in a bowl until well combined. Pour over potatoes.

By Jacob Welshans

Ingredients

• ✓ thyme
• olive oil
• onion
• mushroom
• garlic
• asparagus
• white wine
• black pepper
• vegetable broth
• heavy cream

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onions, mushrooms, and garlic; cook and stir until onions soften, about 5 minutes. Add asparagus, wine, thyme, and black pepper; cook and stir until asparagus is tender, about 5 minutes. Pour in 2 cups broth; simmer until flavors combine, 5 to 10 minutes.
2. 2 Purée soup with an immersion blender until smooth; stir in cream. Add remaining 1 cup broth until soup reaches desired consistency; simmer until heated through, 5 to 10 minutes.

By Sara

Ingredients

• ✓ thyme
• water
• butter
• onion
• parsley
• salt
• milk
• instant mashed potato flakes
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir water, butter, minced onion, parsley, salt, and thyme together in a saucepan; bring to a boil. Remove from heat and stir in milk. Mix in potato flakes; add sour cream and beat until fluffy. Pour potato mixture into a casserole dish and sprinkle Cheddar cheese over the top.
3. 3 Bake until cheese is melted and bubbling, 15 to 20 minutes.

By Daniel Holloway

Ingredients

• ✓ thyme
• bacon
• onion
• baby lima bean
• water
• salt
• black pepper
• sweet corn
• heavy cream
• chive

Instructions

1. 1 Cook and stir bacon in a Dutch oven over medium-high heat until crisp, 7 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
2. 2 Pour off all but 2 tablespoons bacon drippings. Add onion; sauté in drippings until tender, about 5 minutes. Add lima beans, water, salt, and pepper; bring to a boil. Reduce heat and continue to simmer, covered, until partially cooked, about 5 minutes. Add corn, cream, and thyme; return to a simmer and cook until vegetables are fully cooked and cream doesn't pool, about 5 minutes more. (Can be refrigerated at this point for up to 2 days ahead.)
3. 3 Stir bacon and chives into warm succotash to serve.

By Allrecipes Member

Ingredients

• ✓ thyme
• green bell pepper
• red bell pepper
• orange bell pepper
• yellow bell pepper
• garlic
• lemon
• vegetable broth
• garlic salt
• black pepper
• fennel seed

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Meanwhile, slice peppers in half and remove seeds. Peel garlic cloves.
2. 2 Place halved peppers, cut side up in shallow baking dish. Place one garlic clove in each half and squeeze lemon juice generously over peppers. Roast in the preheated oven for 1 hour.
3. 3 Meanwhile pour vegetable broth into a 2-quart saucepan and add fennel seeds. Bring to boil, cover and simmer.
4. 4 When peppers are done, remove from oven and set aside to cool. When cool enough to touch peel skin from peppers.
5. 5 Strain fennel seeds from broth and return to a boil. Add thyme and simmer 15 minutes, reducing amount of broth.
6. 6 Slice a 1-inch section from each color of pepper and cut into pieces. Set aside for later garnishing.
7. 7 Place remaining peppers, garlic, and a 1/2 cup broth in a blender; process just long enough to shred the peppers, but not puree them so you can still see the different colors. Pour the blended peppers into the broth and stir well. Season to taste with garlic salt and black pepper; garnish with reserved pepper pieces and enjoy.

By ldmadison

Ingredients

• ✓ thyme
• asparagus
• water
• white wine vinegar
• brown sugar
• jalapeno pepper
• garlic
• old bay seasoning
• bay leaf
• salt
• black peppercorn

Instructions

1. 1 Trim asparagus bottoms; pack loosely into a 1 quart jar.
2. 2 Bring water, vinegar, sugar, jalapeño, thyme, garlic, Old Bay, bay leaves, salt, and peppercorns to a boil in a medium saucepan over medium-high heat. Boil 1 minute.
3. 3 Pour enough hot liquid over asparagus in the jar to completely immerse. Cover; cool to room temperature. Store refrigerated for 24 hours to blend flavors before serving.

By JOHNNYDEEZ

Ingredients

• ✓ thyme
• collard green
• bacon
• butter
• onion
• chicken bouillon
• water
• garlic
• oregano
• savory
• milk

Instructions

1. 1 Put collard greens in a pot full of lightly salted water; bring to a boil, reduce heat to medium-low, and cook until tender, about 1 hour. Drain.
2. 2 Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon on paper towels.
3. 3 Melt butter in a large pot over medium heat. Cook and stir onion in melted butter until tender, 7 to 10 minutes. Stir bacon, chicken bouillon, water, garlic, oregano, thyme, and savory into the onion; bring to a boil. Stir collard greens into the mixture and simmer 5 minutes. Pour milk over the mixture, stir, and cook another 5 minutes.

By Jay Rush

Ingredients

• ✓ thyme
• vegetable oil
• celery
• onion
• bread crumb
• parsley
• oyster
• egg
• salt
• poultry seasoning
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 2-quart casserole dish.
2. 2 Heat oil in a large skillet over medium-high heat. Add celery and onion; stir until tender, about 5 minutes.
3. 3 Mix in bread crumbs and parsley; remove from the heat. Stir in oysters, eggs, salt, poultry seasoning, thyme, and pepper. Add enough reserved oyster liquid to moisten mixture, stirring until well combined.
4. 4 Transfer to the prepared casserole dish.
5. 5 Bake in the preheated oven until the top is golden, and a knife inserted into the center comes out clean, about 45 minutes. Serve warm.

By Stephanie Holt

Ingredients

• ✓ thyme
• butter
• garlic
• flour
• heavy cream
• milk
• salt
• yukon gold potato
• black pepper
• cooking spray
• gruyere cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
2. 2 Melt butter in a medium saucepan over medium-low heat. Add garlic; cook, stirring occasionally, until fragrant, 1 minute. Stir in flour; cook, stirring constantly, for 1 minute. Whisk in heavy cream, milk, and salt until smooth.
3. 3 Add sliced potatoes and bring to a simmer; cook, gently stirring occasionally, until potatoes begin to soften, 12 to 15 minutes. Remove from heat; stir in thyme and pepper.
4. 4 Layer 1/2 of the potatoes in the prepared baking dish; sprinkle 1/2 cup cheese evenly over potatoes. Top with remaining potatoes and spoon remaining liquid left in the pot over the potatoes.
5. 5 Top with remaining 1/2 cup cheese.
6. 6 Bake in preheated oven until sauce is thickened, top is browned in spots, and potatoes are tender, 40 to 45 minutes. Let stand 15 minutes before serving; garnish with additional thyme. Recipe developed by Jasmine Smith

By Keaton Larson

Ingredients

• ✓ thyme
• fennel bulb
• olive oil
• black pepper
• salt
• basil
• parsley
• lemon
• lemon zest
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife; leave core in place to hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil; sprinkle ground black pepper and salt on each side.
3. 3 Grill fennel slices on the preheated grill until charred, about 5 minutes per side; transfer to a serving platter.
4. 4 Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl.
5. 5 Sprinkle fennel slices with Parmesan cheese and drizzle lemon mixture on top.

By Marcia

Ingredients

• ✓ thyme
• vegetable oil
• onion
• garlic
• carrot
• celery
• tomato
• vegetable broth
• vegetarian worcestershire sauce
• salt
• black pepper
• hot pepper sauce

Instructions

1. 1 Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is tender.
2. 2 Add carrot and celery; cook until tender, 7 to 9 minutes, stirring frequently. Stir in tomatoes, vegetable broth, Worcestershire sauce, salt, thyme, black pepper, and hot sauce; reduce heat to low. Cover Dutch oven; simmer 20 minutes, stirring frequently.

By CORWYNN DARKHOLME

Ingredients

• ✓ thyme
• white french bread
• butter
• yellow onion
• celery
• salt
• sage
• turkey broth
• parsley
• rosemary
• egg
• black pepper
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Add dry bread cubes to a large mixing bowl and set aside.
3. 3 Melt 1 stick of butter in a large skillet over medium-high heat. Add onions, celery, and salt; sauté until onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
4. 4 Remove from heat and pour over bread cubes. Toss with a large spoon until bread is evenly saturated.
5. 5 Let mixture sit for 15 minutes, tossing occasionally, to cool slightly.
6. 6 Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
7. 7 Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add stuffing mixture, and pat down with a spatula. Cook until a golden crust forms, about 5 minutes, then turn stuffing over in sections with a spatula.
8. 8 Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
9. 9 Transfer to a casserole dish or serving plate. Serve warm.

By John Mitzewich

Ingredients

• ✓ thyme
• shortening
• onion
• green bell pepper
• garlic
• water
• red bean
• ham hock
• smoked sausage
• celery
• bay leaf
• creole seasoning
• sage
• hot pepper sauce
• white rice

Instructions

1. 1 Gather the ingredients.
2. 2 Melt shortening in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot shortening until tender, 5 to 7 minutes.
3. 3 Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the pot; add smoked sausage and celery. Return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into boiling water. Reduce heat to low, cover the pot, and simmer until beans are tender, about 5 hours.
4. 4 Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

By Matt

Ingredients

• ✓ thyme
• pinto bean
• bacon grease
• salt pork
• onion
• celery
• green bell pepper
• black pepper
• chipotle chile powder
• smoked sausage
• bay leaf
• parsley
• garlic
• water

Instructions

1. 1 Place the pinto beans into a large container and cover with several inches of cool water. Soak beans 15 minutes; drain and rinse.
2. 2 Heat bacon grease in a large pot over medium-high heat. Cook and stir salt pork in hot grease for 1 minute. Add onion, celery, bell pepper, black pepper, and chipotle powder to salt pork; cook and stir until the vegetables are soft, about 4 minutes.
3. 3 Stir smoked sausage, bay leaves, parsley, and thyme into salt pork mixture; cook and stir until sausage is browned, about 4 minutes. Add garlic and cook until fragrant, about 1 minute more.
4. 4 Stir beans into sausage mixture and add enough water to cover the beans. Bring to a boil, remove from heat, and transfer beans mixture to a slow cooker.
5. 5 Cook on High for 1 hour. Reduce to Low and cook until beans are tender, adding water as necessary, about 6 hours more.
6. 6 Mash about 1/4 the beans against the side of the slow cooker crock with the back of a heavy spoon. Continue cooking on Low until beans are tender and creamy, 15 to 20 minutes more. Remove bay leaves.

By Tami Hanks Baughman

Ingredients

• ✓ thyme
• water
• quinoa
• salt
• asparagus
• feta cheese
• almond
• green onion
• parsley
• lemon
• lemon juice
• olive oil
• honey
• garlic
• mustard
• black pepper

Instructions

1. 1 Pour water into a saucepan and bring to a boil; add quinoa and salt, stir, cover saucepan with a lid, and reduce heat to low. Simmer mixture until quinoa is tender, 10 to 15 minutes. Remove saucepan from heat, let quinoa rest for 5 minutes, and transfer quinoa to a bowl to cool.
2. 2 Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until tender but still crisp, 2 to 3 minutes; drain in a colander and immediately immerse asparagus in ice water for several minutes until cold to stop the cooking process. Drain.
3. 3 Stir asparagus, feta cheese, almonds, green onions, parsley, thyme, and lemon zest into quinoa.
4. 4 Whisk lemon juice, olive oil, honey, garlic, Dijon mustard, and black pepper together in a bowl until dressing is smooth. Pour dressing over quinoa mixture and stir gently to combine.

By AnnInLondon

Ingredients

• ✓ thyme
• pepper
• salt
• hot pepper sauce
• apple cider vinegar
• bay leaf
• water
• ham bone
• mustard powder
• worcestershire sauce
• tomato puree
• maple syrup
• red pepper flakes
• garlic
• bacon
• onion
• canola oil
• great northern bean

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and bacon, and cook until onions are tender and golden, about 5 minutes. Add garlic, thyme, and red pepper flakes to the skillet, and cook for 1 minute to blend flavors.
2. 2 Place soaked beans in a 3 1/2-quart or larger slow cooker. Stir in the onion and bacon mixture, maple syrup, tomato puree, Worcestershire sauce, and mustard powder. Bury the ham bone in the beans, and fill the slow cooker with enough hot water to cover the beans. Add bay leaf to the top.
3. 3 Cover and cook for 5 hours on High, or 10 to 11 hours on Low. Remove bay leaf and season with vinegar, hot sauce, salt, and pepper before serving.

By FINE2THCOMB

Ingredients

• ✓ thyme
• chive
• cornstarch
• white wine
• almond milk
• black pepper
• salt
• garlic
• shallot
• cremini mushroom
• olive oil
• green bean
• salt
• water
• brown sugar
• almond
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
2. 2 Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
4. 4 Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
5. 5 Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
6. 6 Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
7. 7 Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

By coweed