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Dr. Oz says to eat your veggies. And lots of them.

It’s just that sometimes a plateful of boiled or steamed veggies  seems like so much effort to eat.

Shake the veggie blahs with this easy side dish that can go with just about any meal.

Because root vegetables store so well there is a chance that you have them on hand, even if you have run out of everything else.

No parsnips? No problem.

Carrots are great on their own if that’s what’s in your fridge.

 Molasses glazed carrots and parsnips with marjoram (or whatever’s on hand)

• 1 Tbsp olive oil
• 1 Tbsp butter
• 2-3 carrots , peeled
• 2-3 parsnips, peeled
• 2 Tbsp Crosby’s Fancy Molasses
• 3 sprigs of marjoram or thyme (or 1 tsp dried)*
• Sea salt and pepper to taste

1. Slice the vegetables in a rough julienne.
2. Heat oil and butter in a large pan and when the butter has melted add the chopped vegetables.
3. Saute, stirring often, until the vegetables begin to soften.
4. Stir in the molasses and continue to stir until the vegetables are tender to your liking.
5. Sprinkle over the herbs and season with salt and pepper.

*Feel free to use any of your favourite herbs in this dish, fresh or dried.

Prefer your root vegetables roasted? Try roasted root vegetables with molasses cider glaze.

One more thing…

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