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.