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| Roasted Vegetables with Pecan Gremolata |
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| "Bon Appetit" magazine - serves 8 |
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Cathy met this recipe at a party and fell in love...
The gremolata gives the accent of lemon and pecans, making these roasted vegetables very special. Substitute veg at will. Celery root filled in beautifully for parsnips here.
I was having too much fun with my food processor and ground the pecans more than I would have liked. Next time I'll just chop the gremolata ingredients with a knife.
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1 pound carrots, peeled, halved lengthwise, then crosswise
1 pound parsnips, peeled, halved lengthwise, then crosswise
1 pound turnips, cut into 1-inch thick wedges
1-1/4 pound brussels sprouts, trimmed, halved
6 tablespoons olive oil, divided
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3/4 cup pecans
1/4 cup grated Parmesan
1/4 cup chopped fresh parsley
1 tablespoon lemon zest
2 tablespoons fresh lemon juice, divided
1 small garlic clove, minced
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| 1 |
Preheat oven to 425°.
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| 2 |
Toss carrots, parsnips, turnips and brussels sprouts on a rimmed baking sheet with 3 tablespoons oil. Sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, 45 minutes to 1 hour. Transfer vegetables to a platter.
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| 3 |
Using on/off turns, chop pecans in food processor until coarsely ground. Transfer to a small bowl; stir in the grated cheese, parsley, lemon zest, 1 tablespoon lemon juice, garlic and 1 tablespoon oil. Season gremolata to taste with salt.
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| 4 |
Drizzle vegetables with remaining 2 tablespoons of oil and remaining 1 tablespoon lemon juice (if desired). Sprinkle gremolata over vegetables just before serving.
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