Name: Roasted Vegetables with Pecan Gremolata
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

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