Ingredients
½ lb. medium carrots, peeled, halved lengthwise, then crosswise
½ lb. medium parsnips, peeled, cut in half lengthwise, then crosswise
½ lb. turnips, peeled, halved, cut into 1-inch-thick wedges
¾ lb. Brussels sprouts, trimmed, halved
3 tbsp. olive oil, divided
½ cup pecans
2 tbsp. (approx. ½ oz.) grated parmesan cheese
2 tbsp finely chopped fresh parsley
½ tbsp. finely grated lemon peel
1 tbsp fresh lemon juice, divided
1 small garlic clove, minced
Preparation
Preheat oven to 400° Use non-convection oven
Toss carrots, parsnips, turnips and Brussels sprouts in large bowl with 1 ½ tbsp. oil. Transfer to rimmed baking sheet, sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 30 min. Transfer vegetables to large bowl.
Chop pecans until coarsely ground, using food processor. Transfer ground pecans to small bowl; stir in grated cheese, parsley, ½ tbsp lemon juice, lemon peel, garlic and ½ tbsp. oil. Season gremolata to taste with salt. Drizzle vegetables with remaining 1 tbsp oil and remaining ½ tbsp lemon juice. Sprinkle gremolata over vegetables just before serving; or can mix in with vegetables in bowl.
