Roasted Vegetables with Pecan Gremolata

Name: Roasted Vegetables with Pecan Gremolata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 567 grams brussels sprouts, trimmed, halved; 454 grams carrots, peeled, halved lengthwise, then crosswise; 59 milliliters finely chopped fresh parsley; 1 small garlic clove, minced; 2 Tbsps fresh lemon juice, divided; 1 Tbsp finely grated lemon peel; 6 Tbsps olive oil, divided; 28 grams 1/4 cup grated Parmesan cheese (about; 454 grams parsnips, peeled, cut in half lengthwise, then crosswise; 177 milliliters pecans; 454 grams turnips, peeled, halved, cut into 1-inch-thick wedges

Roasted Vegetables with Pecan Gremolatan is a gluten free and primal recipe with 8 servings. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 285 calories, 6g of protein, and 19g of fat. A mixture of brussels sprouts, garlic clove, parsnips, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a reasonably priced side dish. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 425°F. Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil.

Ingredients you will need

Brussels Sprouts

Parsnip

Carrot

Turnip

Cooking Oil

Equipment you will use

Bowl

Oven

Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour.

Ingredients you will need

Salt And Pepper

Vegetable

Equipment you will use

Baking Sheet

Transfer vegetables to large platter; cool.

Ingredients you will need

Vegetable

Using on/off turns, chop pecans in processor until coarsely ground.

Ingredients you will need

Pecans

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.

Ingredients you will need

Lemon Juice