Roasted Vegetables with Pecan Gremolata

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Roasted Vegetables with Pecan Gremolata

Roasted Vegetables with Pecan Gremolata

Dec 16, 2016Fall, Recipes, Winter

It is crunch time; the last shopping week before Christmas, Hanukkah, and Kwanzaa.  That means figuring out (if you have not already) what you are going to serve for your special meal.  If you are still looking for ideas for a colorful, seasonal, and easy side dish, then this is the one for you.  Chock full of nutrition with a little southern spin, plus if you have any vegans coming to dinner, just double or triple, leave off the parmesan and voila, you have a filling dish for all.  Whatever holiday you might be preparing for, take a moment away from the hustle and bustle for some quiet reflection and gratitude for the gifts that you have.  Always remember the people far and near who are not so lucky.  Also, a little reminder; this Tuesday is the last market of 2016 (we will be closed for our one and only week of the year on 12/27.)


    • 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


  1. 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.
  2. 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.