Roasted Root Veggies with Pecan Gremolata
Roasted Root Veggies with Pecan Gremolata by: Chef Mike Shannon Introduction This root vegetable side dish is topped with gremolata, a green sauce made of
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Cooking tools:
- Food processor
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Serving platter
- Chef's knife
- Cutting board
- Peeler
- Grater
- Measuring cup
- Measuring spoon
- Spatula
- Tongs
Ingredients
- 1 pound medium carrots, peeled, halved lengthwise, then crosswise
- 1 pound medium parsnips, peeled, cut in half lengthwise, then crosswise
- 1 pound turnips, peeled, halved, and cut into 1-inch thick wedges
- 6 tablespoons olive oil, divided
- 1 tablespoon salt
- freshly ground pepper, to taste
- 3/4 cup pecans
- 1/4 cup grated parmesan cheese (about 1 ounce)
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons fresh lemon juice, divided
- 1 tablespoon finely grated lemon zest
- 1 small garlic clove, minced
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