‘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.
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.
Rinse them well and then halve each one, lengthwise.
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.
Wash the oregano leaves
and chop them into thin strips.
Arrange the veggies in a baking dish.
Drizzle with the olive oil. Sprinkle with sea salt and the chopped oregano.
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.
©Nancy Wolfson-Moche 2013