roasted sweet vegetables

December 19, 2013 • Nancy Wolfson-Moche

‘Tis the season of sweets.  My philosophy: eat something sweet, substantial and satisfying for breakfast and you’ll be way less tempted to indulge throughout the day. It works for me.

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serves 2-3

INgredients

3 parsnips

4 carrots

1 Tablespoon EVOO (Extra Virgin Olive Oil)

a few sprigs fresh oregano leaves

2 pinches pink Himalayan sea salt

Process  Use a serrated knife to scrape the brown skin and tiny hairs off the carrots and parsnips.

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Rinse them well and then halve each one, lengthwise.

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Carrots and parsnips should be about the same size, so continue to cut them until you have pieces that are about the same length and width.

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Wash the oregano leaves

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and chop them into thin strips.

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Arrange the veggies in a baking dish.

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Drizzle with the olive oil. Sprinkle with sea salt and the chopped oregano.

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Bake at 350°F for 15-20 minutes, until veggies are soft and lightly golden.  Remove and plate, garnishing with a sprig of fresh oregano.

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©Nancy Wolfson-Moche 2013

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My daughter had her 10th birthday celebration with Nancy over zoom (due to Covid 19). They cooked a delicious meal for 8 people, which all adults and kids enjoyed. Nancy is fabulous in making cooking fun, nourishing, educational, and spiritual. My daughter also did a few cooking workshops with her in the past and loved them. She keeps asking for more. I highly recommend Nancy's cooking classes and party workshops.

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