Baby Brassicas Wilted with Roasted Parsnips


  • 1 lb parsnips or carrots, washed and peeled
  • glug of olive oil, about 2 T
  • ¼ tsp fennel seed
  • pinch of chili flakes
  • 1 bag spring greens: mustard, tatsoi or kale
  • 1 lemon, zested and juiced
  1. Preheat oven to 425F
  2. Cut the parsnips or carrots into 2 inch long pieces
  3. Toss with oil, fennel, chili flakes and salt and pepper and spread onto a cookie sheet or in a roasting pan into a well-spaced single layer. If the roots are piled up on top of each other, they will steam rather than roast
  4. Cook until the roots are very tender and have developed a nice crust on the outside
  5. When the roots are done, toss with the greens and lemon juice and zest adding a splash more oil as desired. The greens will wilt slightly with the heat of the roots.
  6. Taste, adjust and serve immediately.