From Eat It! Food Adventures with Marco Polo, by Gracie Cavnar
The award-winning children's cookbook and adventure story is available online from Recipe for Success Foundation at recipe4success.org
| Servings | Prep Time |
| 8 servings | 15 minutes |
| Cook Time | Passive Time |
| 20 minutes | 20 minutes |
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From Eat It! Food Adventures with Marco Polo, by Gracie Cavnar
The award-winning children's cookbook and adventure story is available online from Recipe for Success Foundation at recipe4success.org
|
Ingredients
- 1 pound carrots washed
- 1 pound parsnips washed
- 1 pound turnips washed, peeled and cut in half
- 1 1/4 pounds Brussels sprouts ends trimmed, washed and cut in half
- 1/2 pound shallots peeled and cut in half
- 6 tablespoons grape seed oil divided
- kosher salt and freshly ground pepper to taste
- 1 lemons washed well
- 3/4 cup pecans shelled and coursely chopped
- 1/4 cup Romano-Pecorino cheese grated
- 1/4 cup flat-leaf parsley leaves minced
- 1 clove garlic minced
Servings: servings
Units:
Instructions
Roast The Vegetables
- Prepare your mise en place.
- Preheat the oven to 425 degrees.
- Cut the carrots and parsnips in half lengthwise and again crosswise.
- Cut the turnips halves into 1-inch wedges.
- Place the carrots, parsnips, turnips, Brussels sprouts and shallots in a large bowl.
- Drizzle with 3 tablespoons of the oil. Toss to combine.
- Line a sheet pan with foil and arrange the vegetables in one layer on top of the foil, sprinkle with sea salt and freshly ground black pepper.
- Place the sheet pan in the oven. Roast the vegetables for 50 minutes or until tender and nicely browned. Gently stir every 15 - 20 minutes.
- Remove sheet pan from the oven and transfer the vegetables to a large platter; cover to keep warm.
Make the Gremolata
- Grate the yellow peel (the zest) of the lemon with a grater or a microplane until you have accumulated a tablespoon. (Avoid the bitter white part, called the pith.)
- Cut the lemon in half. Squeeze the juice into a bowl and remove the seeds.
- In a bowl, combine pecans, cheese, parsley, garlic and lemon zest, 1 tablespoon of lemon juice and 1 tablespoon of oil. Stir to combine.
- Just before serving, drizzle the vegetables with remaining 2 tablespoons of oil and 1 tablespoon of lemon juice. then spread the gremolata evenly over the warm vegetables.
- Toss to coat and serve warm.
Recipe Notes
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