Roasted Root Vegetables with Pecan Gremolata
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
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.