Roasted Vegetables with Gremolata
This is a very simple way to make delicious vegetables in advance. You can add other vegetables to that mix such as broccoli and cauliflower. The Gremolata is a nice addition but definitely not a necessity. I make the Gremolata for Thanksgiving meal.
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
1 small butternut squash cut into 1-inch cubes
1 large onion, cut into big chunks
Spray olive oil
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup chopped pecans or walnuts (optional)
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
Preheat the oven to 425°F.
Place carrots, parsnips, turnips, squash, onion and brussels sprouts in a large bowl and spray with olive oil. Sprinkle it with salt and pepper.
Transfer to the rimmed baking sheet. Roast until vegetables are tender, tossing often, about 45 minutes to 1 hour.
Transfer vegetables to a large platter; cool.
Please chop nuts (if using) into a small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil.
Season gremolata to taste with salt. Sprinkle gremolata over vegetables just before serving.