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Organic Recipes > Salad or Side > Roasted Vegetables with Pecan Gremolata

Roasted Vegetables with Pecan Gremolata (Serves 8)
courtesy of Bon Appetit

Traditionally, gremolata is made with parsley, lemon peel, and garlic. Here, Parmesan adds richness and pecans add crunch. I personally love Gremolata, but I think I would roast or quickly toast the pecans 1st, & let them cool before making it. It's delicous! and would also make a great topping for brussels sprouts, broccoli or cauliflower!

Root Vegetables Ingredients
1 pound medium carrots, peeled, halved lengthwise, then crosswise 1 pound medium parsnips, peeled, cut in half lengthwise, then crosswise 1 pound potatoes, peeled, halved, cut into 1-inch-thick wedges 1 lb Yams, peeled, cut into wedges or chunks 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, potatoes, and Yams 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.

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