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Preheat oven to 400℉. Add parsnips, 1 T. olive oil, rosemary, garlic powder, and salt and pepper to baking sheet. Toss to coat. On a separate baking sheet (or same if you can fit it), add fennel, 1 T. olive oil, salt and pepper, and toss to coat. Place both baking sheets in oven and roast for 20-25 minutes or until caramelized and golden, tossing occasionally.
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Make the dressing. Heat a small drizzle of olive oil in a small skillet over medium/high heat. Add chopped shallot and sauté for 5 minutes or so, stirring frequently until caramelized and golden. Let cool. In a medium bowl, whisk together shallot, rosemary, dijon, lemon juice and zest, champagne vinegar, salt, and pepper. Slowly stream in olive oil, whisking to combine. Set aside.
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While parsnips and fennel are roasting, heat 1 T. olive oil in a large skillet. Add garlic and sauté for 30 seconds or until fragrant. Add broccoli rabe and sauté for a minute or two, then add the kale and sauté for another 2-3 minutes or until wilted. Stir in a tablespoon or two of the dressing, and season with salt and pepper to taste.
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To serve, top kale and broccoli rabe with roasted parsnips, fennel, and toasted almonds. Drizzle with dressing and sprinkle with toasted almonds. Add a squeeze of lemon too, if desired!