I wanted to do something with parsnips today. I looked up recipes and found maybe ten different recipes that paired parsnips with sage and bacon…..So I thought of bonito flakes….Bonito flakes are shaved dried fermented and smoked tuna. They are almost like a mix of anchovy and bacon but more delicate. That makes bonito flakes more vegetable friendly than bacon. Bonito flakes are easy to find at your local Asian Market or you can buy them on-line. I didn’t measure this recipe exactly. The hardest part is peeling the Brussels sprouts. I had a one pound bag of Brussels sprouts and maybe peeled half of each sprout and cooked the centers latter for a separate dish.

Ingredients for around 4 servings

4 large parsnips – Peel and cut around the cores into small wedges something like French fry shaped.

3 Tablespoons extra virgin olive oil

2 sprigs sage leaves – pick off leaves

1/4 cup green olives – pits removed – rough chopped

2 cups brussels sprouts leaves

1/2 lemon – just the fresh squeezed juice

fresh crushed sea salt to taste

fresh ground black pepper to taste

4 good pinches of bonito flakes

Directions

Set your oven to 400 degrees F.

Put the parsnips on a baking sheet and spay or sprinkle the parsnips well with olive oil. Most them for 15 minutes. (they aren’t done yet). Add sage and olives and roast them 5-10 minutes more or until the parsnips are cooked. Toss in the sprout leaves. This goes back in the oven for only 2 minutes to wilt the leaves. Sprinkle with lemon juice add salt and pepper to taste. Finish with bonito flakes.

Enjoy!