Friday, January 11, 2013

Roasted Artichoke Hearts with Pumpkin & Thyme

This easy, but impressive vegetable medley recipe is from the December 2012 issue of Martha Stewart Living. They used butternut squash, which I switched out with pumpkin. I also used dried thyme. They suggest this as a side at Thanksgiving, which is nice, but would take some planning with one oven and a turkey. The vegetables roast for 45 minutes (although mine didn't take that long) at 450 degrees. My store brand canned artichoke hearts were amazingly tasty. Both the Hub and I thoroughly enjoyed this side dish, it was easy to reheat and I plan on making it again.

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