Roasted Vegetables With Pecan Gremolata
Serves: 3
Camila Dooley
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
57
Sourness
34
mins
Prep time (avg)
5
Difficulty
Ingredients:
6 tbsps
Olive Oil (divided)3 cup
Pecan2 tbsps
Lemon Juice (fresh, divided)1 tbsp
Lemon Peel (finely grated)1 small
Garlic (clove, minced)Directions:
1
Preheat oven to 425°F
2
Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil
3
Transfer to rimmed baking sheet; sprinkle with salt and pepper
4
Roast until vegetables are tender, tossing often, about 1 hour
5
Transfer vegetables to large platter; cool
6
Using on/off turns, chop pecans in processor until coarsely ground
7
Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil
8
Season gremolata to taste with salt
9
Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice
10
Sprinkle gremolata over vegetables just before serving
11
Preheat oven to 425°F
12
Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil
13
Transfer to rimmed baking sheet; sprinkle with salt and pepper
14
Roast until vegetables are tender, tossing often, about 1 hour
15
Transfer vegetables to large platter; cool
16
Using on/off turns, chop pecans in processor until coarsely ground
17
Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil
18
Season gremolata to taste with salt
19
Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice
20
Sprinkle gremolata over vegetables just before serving