Roasted Vegetables with Pecan Gremolata Recipe

Name: Roasted Vegetables with Pecan Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 6 tablespoons olive oil, divided; 3/4 cup pecans; 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

Servings: persons

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
6 tablespoons olive oil, divided
3/4 cup pecans
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

1
Preheat oven to 425F.
2
Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil.
3
Transfer to rimmed baking sheet; sprinkle with salt and pepper.
4
Roast until vegetables are tender, tossing often, about 1 hour.
5
Transfer vegetables to large platter; cool.
6
Using on/off turns, chop pecans in processor until coarsely ground.
7
Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil.
8
Season gremolata to taste with salt.
9
Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice.
10
Sprinkle gremolata over vegetables just before serving.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Vegetables with Pecan Gremolata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetables with Pecan Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions