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Candied Yams and Parsnips with Bitter Greens

I love this side dish. Two polar opposites come together to create a perfectly harmonious dish. The sweet taste of the roasted parsnips and yams is actually enhanced by the delicate bitter taste of the broccoli rabe. This side dish is almost a feast on its own. 


3-4 parsnips, 2-inch irregular chunks 
1-2 yams, 2-inch irregular chunks (I love garnet in this recipe) 
light olive oil 
soy sauce 
2 tablespoons balsamic vinegar 
2-3 tablespoons brown rice syrup 
grated zest of 1 lemon 
1 bunch bitter greens, like broccoli rabe or watercress, rinsed, left whole 

Preheat the oven to 375 degrees. Place parsnip and yam pieces in a mixing bowl. Drizzle lightly with olive oil and soy sauce. Toss to coat. Transfer vegetables to a shallow baking dish, trying not to overlap too much. Drizzle balsamic vinegar and rice syrup over top and sprinkle lemon zest over the dish. Cover and bake for 35 minutes. Remove cover and return to oven to tenderize the veggies and brown the edges, another 15-20 minutes. 

While the vegetables bake, bring a pot of water to a boil and cook the greens. Drain well and slice into bite-sized pieces. To serve, mound the root vegetables in the center of a serving platter. Arrange cooked greens around the rim of the platter. Serve hot.

Makes 4-6 servings. 


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