Thyme is very versatile, so the possibilities are endless! It pairs well with eggs, cheese, and tomatoes. For meats, it goes great with poultry, lamb, and veal. It is also great in stuffing and vegetable dishes. Thyme also tastes amazing with most winter squashes and sweet potatoes.
Cutting Instructions: Trim the whole or part of the stem from multiple areas of the plant. Trim only about 2-3 inches for each sprig.
Brown Butter-Roasted Sweet Potatoes with Arugula, Bacon, and Thyme
- 4 pounds sweet potatoes, peeled and cut into 1” cubes
- ¼ cup dark brown sugar
- 6 Tbsp unsalted butter
- pinch of red pepper flakes
- 2 tsp thinly sliced sage leaves
- 1 Tbsp finely chopped thyme leaves
- 4 slices of bacon
- 6 oz arugula, baby arugula preferably or large leaves torn into small pieces
- Kosher salt + freshly ground black pepper
Note: You can easily halve this recipe
- Preheat oven to 400 degrees F.
- In a large bowl, toss the sweet potatoes with the brown sugar. Set aside.
- In a sauté pan over medium heat, cook the butter until it turns brown and nutty, about 6 minutes. Remove from the heat, and add the red pepper flakes, sage, and thyme. Pour the brown butter and herbs over the sweet potatoes, making sure to get all of the brown bits. Toss well, thoroughly coating all of the sweet potatoes with the brown butter and herbs. Season with 1 Tbsp kosher salt and ¼ tsp pepper, then toss again to combine.