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

Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)

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