Tuesday, January 22, 2013
When I first began cooking I was very precise and rigid, always following recipes to a T. Now I just love to be creative in the kitchen. Getting my inspiration from what is fresh and in season, and playing with different flavors, textures and techniques. I love veggie bowls because they are healthy and filling and the possibilities are endless.
Last nights dinner was a combination of roasted parsnips, roasted brussel sprouts with lemon zest, steamed broccoli, avocado, walnuts and raisins. I also topped mine with some grilled chicken I had left in the fridge.
I like to prepare the vegetables ahead of time so after a long day I can just throw everything in a bowl and dinner is served! Simple and delicious :)
1 lb parsnips, peeled and cut into medium size cubes
1 TBSP olive oil
salt and pepper
Preheat oven to 400.
Toss the parsnips with olive oil and salt and pepper. Spread on a parchment line baking sheet and roast until tender and golden. Aprox 45 minutes.