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
- 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.