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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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).