roasted sweet vegetables

‘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.

IMG_9867

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.

IMG_9839

Rinse them well and then halve each one, lengthwise.

IMG_9842

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.

IMG_9843

Wash the oregano leaves

IMG_9850

and chop them into thin strips.

IMG_9854

Arrange the veggies in a baking dish.

IMG_9848

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

IMG_9856

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.

IMG_9872

©Nancy Wolfson-Moche 2013