a way to start your week
With a big pan of roasted parsnips, carrots, and torn cabbage leaves with chili, thyme, and garlic.
Roasted parsnips are some of my best friends; they are smart and complicated; spicy, with a complex, sweet & mineral taste. Lovable roasted carrots and nutty cabbage round out the roast.
Starting your week this way is happy with infinite possibilities; besides being able to eat mounds of your roasted goodies with olive bread & cheddar, or with some plain scrambled eggs, you can:
pile them atop baby kale for a salad with pumpkin seeds, goat cheese, and a sweet vinaigrette.
Or, you can mix a handful of the tender, spicy-sweet beauties with chickpeas dressed with lemon juice, parsley, and olive oil. Go ahead and crumble in some goat cheese, and top with a lacy-edged fried egg.
Did I mention with a plate of scrambled eggs? A more perfect meal doesn’t exist.
PS: Photos are from Brian’s recent post, in which he shares some wonderful food photography.