Roasted Vegetables with Pecan Gremolata

Name: Roasted Vegetables with Pecan Gremolata
Yield: Makes 8 servings
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

EpicuriousMakes 8 servingsSource

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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

Method

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.

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.