Recipe information
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
Need to make a substitution?
Preparation
Step 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.
Step 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.