2  carrots, cut diagonally into 1/4-inch slices
2  parsnips, cut diagonally into 1/4-inch slices
6 ounces rutabaga, peeled and cut into 1/4-inch julienne strips
3 tablespoons olive oil
3  shallots, halved
1 teaspoon minced fresh oregano or 1/2 teaspoon dried {oregano}
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried {thyme}
 salt
 freshly ground {black pepper}
1 pound linguine
2 tablespoons minced fresh flat-leaf parsley
1/3 cup chopped pecans, toasted

Steam the carrots, parsnips, and rutabaga until just tender, about 5 minutes. Heat the oil in a large skillet over medium heat. Add the shallots and cook until soft, about 5 minutes. Add the steamed vegetables, oregano, thyme, and salt and pepper to taste. Cook until the vegetables begin to carmelize, about 5 minutes.

Cook the linguine in a large pot of salted boiling water, stirring occasionally, until it is al dente, about 8 minutes. When the pasta is cooked, drain it and place in a shallow serving bowl. Add the vegetable mixture and toss gently. Garnish with the parsley and pecans and serve immediately.