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


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)



  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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