ROASTED VEGATABLES WITH PECAN GREMOLATA

GO NUTS with the Roasted Vegetables and Pecan Gremolata.  We’ve added more than just chopped herbs to this gremolata.  We added pecans, lemon and Manchego cheese for a zesty, nutty crunch. 

 

by Carrie Paul (Adapted from Bon Appetit)

Serves 6-8

Ingredients:

Hazelnut Pesto

  • 1 pound medium carrots, peeled, quartered lengthwise, then in half

  • 1 pound medium parsnip, peeled, cut into sized similar to carrots

  • 1 ¼ pound Brussel sprouts, trimmed, quartered

  • 3 Tbsp. olive oil, divided

  • 5 – 7 small fresh thyme springs

 

 

Hazelnut Pesto

  • ¾ cup pecans, toasted

  • 1 Tbsp. olive oil

  • ¼ cup finely chopped parsley

  • 1 Tbsp. fresh lemon juice

  • 1 Tbsp. finely grated lemon peel

  • 1 small garlic clove minced

  • ¼ cup grated Manchego cheese (or 1 Tbsp. Nutritional Yeast for dairy-free option)

 

Directions:

  1. Preheat oven to 425⁰ F.

  2. Toss carrots, parsnips, brussel sprouts and thyme sprigs in a large bowl with 3 Tbsp. olive oil.  Transfer to a parchment lined baking sheet; sprinkle with salt and pepper.  Roast until vegetables are tender, approximately 30-40 minutes, tossing often.

  3. Chop toasted pecans in a food processor, using the pulse feature, until coarsely ground.  Transfer to a small bowl; stir in lemon juice, lemon peel, garlic, olive oil and grated Manchego cheese (or nutritional yeast).

  4. Top roasted vegetables with gremolata and bake for additional 3-5 minutes until cheese is warmed and melted.

 

DO AHEAD:  The vegetables may be cooked and stored in refrigerator day before serving.  And, gremolata may be made one-day ahead however store grated manchego separately until ready to top roasted vegetables.

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