ROASTED ROOT VEGETABLES WITH PISTACHIO PARMESAN GREMOLATA

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Yummy root vegetables made even better! Use as many and as diverse a selection of root vegetables as you like, always with an eye towards balancing the sweet (carrot, beet, parsnip) with the more bitter vegetables (brussels sprouts, rutabaga, turnip), but

Preparation time: 30 min.
Cooking time: 60 min.

Difficulty:
Serves: 8

Dietary guidance: v 

Ingredients

You want at least 6 lbs. of vegetables, combined from the following:

Parsnips
Brussels sprouts
Carrots
Turnip
Rutabaga
Beets (red and/or golden)
Celery root

In addition, you will need:

1 russet potato
2 stalks celery
1 small red onion

Thyme
Salt
Pepper
Olive oil
1 cup roasted pistachios (not salted)
1/2 cup grated parmesan cheese
3 tps. chopped lemon peel
Zest of 1 lemon
Juice of 1 lemon
2 cloves garlic
large handful of parsley

Method

Peel and cut vegetables into uniform size ½ in. Toss with olive oil, thyme, salt, and pepper. Lay flat on a jelly sheet. Roast in 425 degree oven for 60 minutes, turning every 10, until soft but not mushy.

Using on/off turns, chop nuts in processor until coarsely ground. Transfer ground nuts to small bowl; stir in grated cheese, parsley, 1/2 lemon juice, lemon peel and zest, garlic, and 1 tablespoon oil. Season gremolata to taste with salt. Drizzle vegetables with remaining lemon juice. Sprinkle gremolata over vegetables just before serving.

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