Candied Sweet Potatoes and Parsnips with Bitter Greens - Christina Cooks

Ingredients

• 2 parsnips, 2-inch irregular chunks
• 1 sweet potato, 2-inch irregular chunks (I love garnet in this recipe)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons sea salt
• 1 tablespoon balsamic vinegar
• 1 tablespoon Suzanne’s Specialties brown rice syrup
• grated zest of 1 lemon
• 1 bunch bitter greens, like escarole or watercress, rinsed, left whole