As I try to live more by the seasons, I find that the narrowing of ingredient choices is better for creativity in the kitchen! Too many choices can be overwhelming. I have come to love that I get a CSA box and must work with what I have for the week.
Roasted winter vegetables with spiced oregano oil
3 tiny potatoes, srcubbed and quartered (or one small cut into one inch chunks)
3 small carrots, scrubbed and cut in half
1 fennel bulb, trimmed and sliced to match potato
extra virgin olive oil
Preheat oven or toaster oven to 375 degrees.
Toss veggies in olive oil, then sprinkle generously with salt
Roast for 30-40 minutes, tossing once, or until fork tender.
Oregano oil: Mince and smush about 1/4 cup oregano leaves. Heat 1/3-1/2 cup extra virgin olive oil in a frying pan with a pinch of red pepper flakes and a dash of hot paprika (you want enough to cover the oregano plus more). Once very warm, pour over oregano leaves (or add leaves to oil, removing from heat). Let the flavors meld and the oil cool for a few minutes, then drizzle on roasted veggies and a nice slice of bread and perhaps sliced summer sausage. Or dip.