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Roasted Root Vegetables with Pecan Gremolata

December 21, 2009

Roasted vegetables are like the light beer of holiday meals- they fill you up without weighing you down.  This dish is a good side dish

roasted root vegetables

for winter, because it’s simple to make, uses seasonal vegetables, and is fresher and lighter than many holiday dishes.  The topping is a variation on a gremolata, the traditional garlic, lemon and parsley garnish that accompanies Osso Bucco.  In this case it features Parmesan, which adds a savoriness to the vegetables.  I added some potatoes and Brussels sprouts to this recipe, so everyone could find a vegetable they liked.  This recipe from Bon Appetit makes 4-6 servings, but can be scaled back easily.


1/2 lb carrots, peeled and cut into 1/2″ x 3″ sticks

1/2 lb turnips, peeled and cut into 1/2″ dice

1/2 lb small red New potatoes, scrubbed and halved or quartered, depending on size

1/2 lb Brussels sprouts, stem end trimmed, outer leaves removed and halved

2-3 T olive oil

salt and pepper

1/2 c pecans

1/4 c grated Parmesan cheese

2 T chopped fresh parsley

2 t finely grated lemon peel

2 t lemon juice

1/2 small garlic clove, minced


Preheat oven to 425 degrees.  Toss carrots, turnips, potatoes and Brussels sprouts with 2 T olive oil and season with salt and pepper and spread on a baking sheet with sides.  Roast until vegetables are tender, turning a few times, for 45 minutes to and 1 hour.

Meanwhile, chop pecans into small pieces with a food processor.  Place in a small bowl and toss with Parmesan, parsley, lemon juice, lemon peel, garlic and remaining tablespoon of olive oil.  Season to taste with salt.

Place hot vegetables in a bowl, sprinkle with gremolata and serve.

One Comment leave one →
  1. December 21, 2009 12:51 pm

    This looks really good. I may make it to go with my Veggie Lasagna for Christmas. Thanks! Lin

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