Best Roasted Vegetables With Pecan Gremolata Recipes
ROASTED ROOT VEGETABLES WITH GREMOLATA
Provided by Food Network Kitchen
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the roasted vegetables: Put 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut the parsnips, squash and beets into 1 1/2-inch pieces and put in a large bowl. Cut the onion through the stem into chunky pieces and add to the bowl along with the carrots and garlic. Add the olive oil, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
- Carefully remove the hot baking sheets from the oven and brush or drizzle with olive oil. Divide the vegetables between the baking sheets, spreading them out to assure they don't steam while roasting. Roast the vegetables, stirring occasionally, until tender and golden brown, 45 minutes to 1 hour.
- For the gremolata: Meanwhile, combine the mint, parsley, olive oil and lemon zest and juice in a small bowl. Season with salt and pepper.
- Transfer the vegetables to a serving platter and drizzle with the gremolata.
ROASTED ROOT VEGETABLES WITH GREMOLATA
Look for young root vegetables that are small enough that you can leave a little of their stems on and preserve their natural shape. If you're using larger root vegetables, cut them in half lengthwise, place them cut side down on a cutting board, and slice on the diagonal. It's important to cut all the vegetables approximately the same size, so they cook evenly. I like to divide the root vegetables between two pans so they aren't too crowded.
Number Of Ingredients 11
Steps:
- Place the lemon zest on a cutting board and chop it coarsely. Place the garlic and parsley on top, and chop the whole mixture together until very fine. This mixture is called gremolata.
- Slice the carrots and parsnips in half lengthwise, leaving the stems attached. If they are on the bigger side then slice each half lengthwise again, into long quarters. Clean the turnips, cut off the tails, and trim the stems, leaving 1/4 inch of the stems. Cut small turnips in halves or quarters; if they're larger, cut them in half and then into 1/2-inch wedges.
- Heat 2 large sauté pans over high heat for 2 minutes. Swirl in the olive oil and wait 1 minute. Divide the carrots, parsnips, and turnips between the pans and season with 1 teaspoon salt, 1/4 teaspoon pepper, and the thyme. Cook 10 minutes, stirring often, until the vegetables just start to caramelize.
- Add the butter and sauté another 5 minutes, tossing them often. Add the shallots and 1/2 teaspoon salt, and cook another 5 minutes or so, until the shallots and all the vegetables are tender and nicely caramelized. If you're serving dinner soon, turn off the heat and hold them in the pan. Rewarm if necessary. Toss with the gremolata just before serving.
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