Ingredients
- 1 pound carrots washed
- 1 pound parsnips washed
- 1 pound turnips washed, peeled and cut in half
- 1 1/2 pounds Brussels sprouts ends trimmed, washed and cut in half
- 1/2 pound shallots peeled and cut in half
- 4 tablespoons olive oil divided
- kosher salt and freshly ground black pepper to taste
- 1 lemon washed well
- 3/4 cup raw shelled walnuts
- 1/4 cup Romano-Pecorino cheese grated
- 1/4 cup flat-leaf parsley leaves minced
- 1 clove garlic minced
Servings:
Units:
Instructions
Roast The Vegetables
- Prepare your mise en place.
- 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 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 salt and ground black pepper.
- Place the sheet pan in the oven. Roast the vegetables for 50 minutes or until tender and nicely browned.
- Remove sheet pan from the oven. Transfer the vegetables to a large platter; cover to keep warm
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 (the pith).
- Cut the lemon in half. Squeeze the juice into a bowl and remove the seeds.
- Place the walnuts in a jar chopper and coarsely chop.
- Transfer the walnuts to a bowl. Add all of the cheese, parsley, garlic and lemon zest, plus 1 tablespoon of lemon juice and 1 tablespoon of oil. Stir to combine.
Serve It Up
- Spread the gremolata evenly over the warm vegetables and gently toss to coat.
Powered byWP Ultimate Recipe
