Roasted Root Vegetables with Gremolata

Compliments of Cooks of Crocus Hills

 

 

Roasted Root Vegetables

Roasted Root Vegetables with Gremolata

Roasted Root Vegetables with Gremolata

1# carrots, peeled, halved lengthwise, then cut crosswise on the bias

1# parsnips, peeled, cut in half lengthwise, then cut crosswise on the bias

1# turnips, peeled, halved, cut into 1-inch thick wedges

3 tablespoons olive oil

3/4 cup pecans, coarsely chopped

1/4 cup grated Parmesan cheese (about 1 oz)

1/4 cup finely chopped fresh parsley

2 tablespoon fresh lemon juice, divided

1 tablespoon finely grated lemon zest

1 small garlic clove, minced

3 tablespoons olive oil

 

Preheat oven to 425 degrees

Toss vegetables with oil in a large bowl. Place on lined sheet pan and season. Roast until vegetables are tender, tossing often – about 1 hour. Place vegetables on serving platter to cool.

Combine nuts, cheese, parsley, 1 tablespoon lemon juice, lemon zest, garlic, and 1 tablespoon oil. Season to taste with salt. Drizzle vegetables with remaining oil and lemon juice. Sprinkle gremolata over vegetables just before serving. 

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