Balsamic Roasted Roots
This was my dinner tonight. A large sweet potato and two parsnips, chopped, tossed in olive oil, pomegranate balsamic, and sea salt. Roasted at 450° for 35 minutes. I shoveled it all in before going to yoga. By before, I mean like 30 minutes before. I’m glad that didn’t come back up via a lovely downward dog. That would have been awesome.
Tomorrow I’m totally rocking sparkly leggings to my office holiday lunch. That seems like the logical thing to do.
And because inquiring minds want to know: Chocolate peanut butter brownies or chocolate gingerbread doughnuts?
My vote is for the brownies, but only because I don’t have a doughnut pan and I know I’ll want to make both of these…
And roasted veggies are the perfect meal. Simple salt and pepper roasted veggies are my lunch today–brussels and cauliflower. If only there was some parsnip in there too…
I think the brownies are most likely going to happen. It’s going to involve trying rice flour, so I’m super intrigued. My sister and I are continuing our tradition of watching The Muppet Christmas Carol. It’s pretty much what starts Christmas for me, and what a better way to start it off with a batch of brownies?
OH! I was in Whole Foods two days ago, and I found several different kinds of macha in the coffee/tea aisle. They had individual packages, and some in bulk!
Alriiight–now I have an excuse to go back to Whole Foods, and I’ll take one of those any day of the week. I watched the newest Muppet movie on Monday…definitely worth seeing if you’re a Muppet fan (and haven’t seen it yet). Muppets + brownies sounds like perfection–I’m interested to see how rice flour experimentation goes!
These look great Michelle! Veggies=yum!!
i love roasted root veggies. chocolate peanut butter brownies. 100%.