Roasted Vegetables with Pecan Gremolata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Traditionally, gremolata is made with parsley, lemon peel, and garlic. Here, Parmesan adds richness and pecans add crunch. Ingredients:
1 pound medium carrots, peeled, halved lengthwise, then crosswise |
1 pound medium parsnips, peeled, cut in half lengthwise, then crosswise |
1 pound turnips, peeled, halved, cut into 1-inch-thick wedges |
1 1/4 pounds brussels sprouts, trimmed, halved |
6 tablespoons olive oil, divided |
3/4 cup pecans |
1/4 cup grated parmesan cheese (about 1 ounce) |
1/4 cup finely chopped fresh parsley |
2 tablespoons fresh lemon juice, divided |
1 tablespoon finely grated lemon peel |
1 small garlic clove, minced |
Directions:
1. Preheat oven to 425°F. Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool.
2. Using on/off turns, chop pecans in processor until coarsely ground. Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil. Season gremolata to taste with salt. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice. Sprinkle gremolata over vegetables just before serving.
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